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Cold Chicken Medallion
1kg of cold chicken fillet;
200g of sliced bacon;
200g of mayonnaise;
Garlic macerated with salt to taste.
Cut the cold chicken fillets into small pieces and season them with the garlic soaked in salt and let them rest for 5 minutes.
Soon after spread the mayonnaise on the chicken fillet Friato and wrap the bacon in the chicken fillets, securing them with a toothpick.
In a refractory, greased with mayonnaise, place the medallions of chicken Friato and cover them with aluminum foil taking it to the preheated oven at 200ºC for half an hour.
After 30 minutes, remove the foil and wait for the medallions to brown and serve with white rice, a salad and a good appetite!