Chicken nuggets with bacon
Gianluca Galliera
Gluten-free
Menù Ingredients
400 g chicken chest
100 g luganega sausage
50 g ripe bacon
1 twig Rosemary
For 4 people
Preparation:
1. Cut the cooked chicken breasts into pieces of about 20g each.
2. Roll the chicken up in the pancetta
3. Chop the Luganega sausage into bite size pieces and cook off
4. Arrange ingredients on a platter
5. Add Soleggiati, Prataioli mushrooms and Tris spicy mixed olives.
6. Season with pepper, herbs and rosemary.
