- Chicken fillet - 4 pieces
- Bacon - 50 Grams
- Tomato paste - 2 items. spoons
- Basilica - 2 Art. spoons
- Chesnoka - 1 tooth
- Olive oil - 1 st. a spoon
- Parsley - 2 Art. spoons
- Salt, pepper - - To taste
1. Cut off excess fat from bacon and chicken fillets. Put each fillet between two strips of food film and traverse them with a rolling pin so that the meat becomes even and thinner. 2. Set the grill to maximum. Mix tomato paste and garlic in a bowl. Spread each fillet with a mixture of tomato paste and garlic. Make sure the mixture covers the edges of the fillets. 3. Put a slice of bacon on each fillet and cover with the top of the basil leaves. 4. Collapse each of the four pieces of chicken into a roll, tight, but not so tight as to squeeze a tomato paste out of the roll. Cut each roll into three pieces. Use a sharp knife to not crush the chicken. Turn each of the pieces sideways and chop the skewer. On each skewer should be three pieces of chicken roll. 5. Put skewers on a baking tray, sprinkle with olive oil and put under preheated grill for 15-20 minutes. Turn the skewers to the other side in the middle of the cooking so that they are evenly cooked.
Servings: 4