MetalMama
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Chicken and Sausage LoafThis is a modification of a recipe I saw on TV (Gordon Ramsay) - I took out all non-meat items and was left with a nifty 'loaf'.
You'll need the following:
Boneless chicken (I used breasts)
Ground Pork/Sausage (check the labels - they love to add crap to this stuff)
Spices for flavoring your sausage
Bacon
Tinfoil
Cook up the sausage with whatever seasonings you prefer.
While the sausage is cooking, pound the chicken so it is somewhat flat. (I always put my chicken in a large ziplock bag to do this - much less mess).
Apply a good amount of sausage in the middle of the chicken and roll the chicken up (so the sausage is in the middle and completely covered).
Lay out a square of tinfoil large enough to wrap the chicken and layer several slices of bacon on it (the bacon should equal the width of your chicken rolls and each slice should slightly overlap each other).
Take your chicken roll and put it on the edge of the bacon and roll the bacon over your chicken.
Wrap the whole thing up in the tinfoil tightly twisting the ends.
Drop your tinfoil packets in boiling water for approx. 25 - 35 minutes. (I did 3 large breasts and 25 minutes was fine).
After cooking, allow the packets to cool and place in the refrigerator for 30 mins. minimum.
Remove from the foil and fry the rolls up in a frying pan until the bacon is crispy.
Slice into slices and enjoy!
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