(Thanks Toni)
Point Friendly count bacon and chicken fillet. CORE
Chicken Thigh Fillets (2 small per person)
or 1 small (140g) chicken breast per person. (chicken breasts may dry out too much)
Dijon mustard
garlic crushed
WW Bacon (I piece per chicken thigh)
Queens Maple Flavoured Syrup (Sugar free) (pt free)
Open up the thigh fillets, spread with dijon mustard and garlic. Wrap a piece of bacon around each piece so bacon goes over the opening of the fillet and joins underneath when you put it in the roasting dish. Repeat until all thigh fillets are done. Drizzle the maple syrup over the top then spray with oil. Bake in a moderate oven for 45mins - 1 hr.
Point Friendly count bacon and chicken fillet. CORE
Chicken Thigh Fillets (2 small per person)
or 1 small (140g) chicken breast per person. (chicken breasts may dry out too much)
Dijon mustard
garlic crushed
WW Bacon (I piece per chicken thigh)
Queens Maple Flavoured Syrup (Sugar free) (pt free)
Open up the thigh fillets, spread with dijon mustard and garlic. Wrap a piece of bacon around each piece so bacon goes over the opening of the fillet and joins underneath when you put it in the roasting dish. Repeat until all thigh fillets are done. Drizzle the maple syrup over the top then spray with oil. Bake in a moderate oven for 45mins - 1 hr.
Serve with roast vegies or mashed potato and steamed vege.
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