This is a perfect summer BBQ chicken recipe. Easy add-on as an alternative for the non-steak eaters, or perfect as a pre-event satisfier.
Packet of BBQ skewers
50g Pinenuts (just under half a cup)
1 packet 200g Middle Bacon, chopped
700g or 15 chicken tenderloins (or 700g chicken breast cut into strips)
2 Tbsp freshly chopped thyme or rosemary 1 Tbsp rice bran oil 125g Camembert wheel, sliced into 15 pieces
4 Tbsp ‘Bit On The Side’ Apricot Sauce (or your preferred home made apricot sauce) Cos Lettuce
Soak 15 BBQ skewers in water for 10 minutes.
Over a medium heat, pan fry pinenuts and chopped bacon for 8 minutes, stirring constantly. Set aside.
Slide chicken tenderloins onto each skewer.
Sprinkle with thyme and drizzle with rice bran oil.
Sizzle for 6 minutes each side.
Place skewers onto bed of plated cos lettuce.
Place a piece of camembert into each skewer.
Drizzle apricot sauce over each skewer.
Sprinkle bacon, pinenuts and fresh thyme or rosemary to garnish.