Pretzel Crusted Rolled Chicken Roast with Bacon and Leek

• Sick of boring old chicken? Ever thought just "stuff it". Why not Try this delicious alternative to chicken roast.

Pretzel Crusted Rolled Chicken Roast with Leek and Streaky Bacon

Prep: 15 minutes Cook: 40 mins
Makes 8 slices (Bariatric Portions)
|Calories 142 | Protein 9.2g | Fats 10.2g | Carbs 3.5g |




Ingredients

• 1 Large Chicken breast (approx. 250g)
• 3 large rashers of streaky bacon
  
• 1/2 a leek sliced finely. (make sure you wash it as leeks are notorious for holding sand)
  
• 2 tsp crushed garlic
  
• 100g Neufchatel cream cheese. (Philly cream cheese)
  
• 50g Grated cheddar
  
• 1 egg beaten
  
• 2 tsp white flour 
  
• 1/2 cup snack pretzels
  
• 1 tbsp. parmesan (powdered)
  
• 2 tbsp. Freshly chopped parsley.
  
• ​Salt and Pepper to taste. 
  

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Method
1. Butterfly your chicken breast, then between 2 pieces of baking paper beat it out evenly.

2. Spread chicken breast with garlic and lay the bacon across in strips just slightly overlapping each other. 

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 3. Spread with cream cheese (*Tip: I partially freeze my cream cheese so it crumbles like feta and is easy to disperse), add leek and 1/2 the parsley.

4. Use bacon to fold in edges, then roll your chicken firmly.

​5. When rolled. Lightly dust with flour and set aside to make your crumb coating mixture.

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6. Add pretzels to a Ziploc bag and crush, then add parmesan  pepper and other half of parsley. mix. 
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7. Brush outside of chicken with beaten egg and then firmly press on crumb mixture. After a good coating applied, use baking paper to firmly roll chicken breast once more. Rest in fridge for 30 min, this will help everything firm up and keep its shape.

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 8. Excess crumb mixture can be stored in the freezer until next time :) 

9. Prepare desired vegetables and remove chicken roll from fridge and baking paper.

10. Bake in oven for 45 mins-1 hour at approx. 170'C/335'F until golden and crunchy. 

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​11. Allow to rest for 5 minutes before slicing.

12. Serve with roasted veg and gravy of your choice.

I served mine with BrocCauli Mash, Pumpkin and Roast Potato and for an extra little kick I added 1 tbsp. cream cheese to my gravy and a good dash of white pepper.

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All recipes and images are the property of CR nutrition. I'd love for you to share the link to my recipes, however, please do not copy without credit. Thank you and Enjoy!! Carrie Ross: Holistic Nutritionist | BSc Nutritional and Dietetic Medicine | Bariatric Health Coach | Social Trainer |Author of:->
The Balanced Macros - Bariatric Nutrition Program.
->The Fresh Start Reset - Bariatric Mind and Body Reset
->Bariatric Jump-start - Mind-Body-Belly Challenge. ​

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