Bacon Wrapped Chicken & Onion Rings


onion rings

It has almost been a year since I met up with Kim and the last time we did, we were at my house baking a Japanese cheesecake (which I have yet to master haha). This time, I went to her beautiful house with her cute little malteses (world’s most well behaved dogs) and cooked. It was quite funny because we were trying to figure out how to wrap the chicken and her mother so desperately wanted to help us but we refused her help no matter what. Eventually, we managed to roll it out nicely such that there was nice oozing cheese in the middle and crispy bacon on the outside.


The onion rings were a side dish that took forever to make because it was so tedious dipping each ring into flour then batter then breadcrumbs. The onions could have been more well-seasoned perhaps with stronger flavours like smoked paprika because tried spamming with Italian herbs but it was quite mild. The plus point of this recipe is that you get crispy onion rings without needing to fry it! That is so healthy, considering how much bacon you would have used for the chicken TEEHEE.

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Bacon Wrapped Chicken
2 pieces of chicken breast meat
100g of Mozzarella cheese
Streaky bacon

1. Cut the chicken breast meat into half the thickness but not all the way through so that you can open the meat up.
2. Place the bacon in a longitudinal direction on a baking tray.
3. Place the chicken breast in the same direction.
4. Place the cheese on the chicken breast.
5. Roll the chicken over the cheese, from the sides to the middle.
6. Do the same to the bacon such that all the chicken is covered by the bacon.
7. Place the chicken into a preheated oven of 200 degrees Celsius and bake for 45 minutes.


Onion Rings
3 onions cut into 1 cm (1/2 inch) thick
Panic bread crumbs

Dusting mix
1/4 cup flour
1/2 t salt and pepper
1/2 t smoked paprika or other herbs

1/2 cup milk
1 egg
1/4 cup + 2 T flour (6 T)
1/4 t smoked paprika or other herbs
salt and pepper

1. Pre heat your oven to 230C
2. Mix the dusting ingredients in one bowl.
3. Mix the the batter ingredients together with a whisk, it should be the consistency of thick cream, and put in another bowl.
4. Spread the crumb out on a plate.
5. Line baking tray with baking paper.
6. Toss onion rings in dusting mix, then batter, shaking off any excess before rolling in crumbs to coat.
7. Bake for 10 minutes until they are golden brown.

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I apologise beforehand for the lack of photos because this was a chop chop dinner and there were still cheese buns to be dealt with (posting about their awesome cheesy goodness later!!), so there’s only this photo of my huge bowl of Guacamole.


Here’s how I describe my guacamole,


Forgive me for being so lame hahahaha. Anyway, don’t mash the avocado too much because having chunks of avocados left in is the best! And so is having some chopped up sweet white onions and juicy tomatoes great! They complement the creaminess of the avocados so well. All that’s left to do is to hit it with the tangy lemon juice and you’ve got the perfect dip or snack or in my case, dinner.


3 medium ripe avocados, mashed
1 medium tomato, cubed
1/2 white onion, cubed
1/2 lemon, squeezed
salt, to taste
pepper. to taste
5 stalks of coriander, chopped
5 stalks of spring onion, chopped

1. Mix everything together, wooohoooo!
2. If you want to keep it, cling wrap the surface so that the guacamole does not get oxidised by the air and turn an ugly brown.

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