Recipe for Mini Chicken and Bacon Rolls with Prunes and Rosemary

Preparation: To start, strip the rosemary branches for about 7 cm and cut the end to a point (to pierce the meat better). Cut thin strips from the chicken fillets (about 3 per fillet).

Make a strip with the chicken and double it with bacon. Place a prune at the end of the strip and roll it all up to make a small roulade. Finally, secure everything with a sprig of rosemary and set aside in the fridge.

Cooking and Plating In a hot pan with a drizzle of olive oil, sauté the mini rolls for 5 minutes on each side.

Season while cooking and serve hot... or cold!

To finish, the little tip: Do not hesitate to place the rolls on their side during cooking to achieve a nice color.