| Lbs/oz | g/kg | |
| 4 tsp | 20 ml | olive oil |
| 4 | 4 | skinless chicken breasts |
| Bacon rashers | ||
| ½ cup | ½ cup | Rosemary coarsely chopped |
| coarsely ground salt & pepper | ||
| 1 lemon | 1 lemon | fresh lemon juice |
Heat olive oil in heavy based frying pan.
Wrap bacon around each chicken breast and secure with a toothpick.
Place chicken breasts in pan and season to taste.
Fry until almost cooked.
Add rosemary and lemon juice and shake pan until rosemary is evenly distributed.
Continue cooking until chicken is thoroughly cooked and browned all over.
Serve with a sprig of rosemary, potatoes and a fresh salad.