150g chicken breast
4 rashers of smoked streaky bacon
1 burger cheese slice
Slices of red pepper, spring onion and pickle
1 tsp French's american mustard
1/2 tsp hot sauce
1/2 garlic clove
2 tsp smoked paprika
1 tsp brown sugar
Pinch of salt and black pepper
Take your chicken breast and slice lengthways against the grain. Using your hands or the side of a knife rub/hit the strips and flatten/thin them further until you have a nice wide surface.
Sprinkle a pinch of salt over the chicken and leave to soak in for 10 mins. Then throw your cheese slice in the freezer.
Whilst the chicken is brining, pre heat the grill to max (oven to 180c) and make up the marinade paste in a small bowl by combining the mustard, hot sauce, brown sugar, black pepper and finely grated or diced garlic. Slice four very thin strips of 1/2 a sweet pickle, red pepper and spring onion.
Pat any dampness from the chicken and then apply the marinade by smearing over the strips only.
Rest 10 mins
...or better yet, a couple of hours, depends on your time.
Take the sliced vegetables and lay onto the chicken as if you were making sushi rolls.
Remove the cheese slice from the freezer, divide in half, and half again, then add onto the chicken.
Move fast try and keep that cheese slice cold.
Roll the chicken into itself, wrap a slice of the streaky bacon over each part and add to doubled skewers.
Pop them under the grill, or in the oven, or your preferred cooking method.
In a small glass combine 1 tsp honey and 1 tsp apple cider vinegar and mix very well. You wont use all of it.
After 3-4 minutes brush a little on with a pastry brush. Cook for another 3-4 minutes, flip and repeat.
Under a very hot grill these will take probably 10-12 minutes or in an oven - 16-18 minutes.
Kids love them too and can help in the assembly.
Enjoy on their own with salad or coleslaw.
Add them to a dressed brioche burger bun or chop and wrap with tomatoes and lettuce into tortilla.
...or with your favourite grains.