METHOD

Flatten each chicken breast with a meat mallet. Set aside.

Fry garlic, onion, bacon until lightly browned, add capsicum and cook for a further 1-2 minutes. Add Worcestershire sauce and chopped parsley. Allow to cool.

Place flattened chicken breast onto a clean bench, place 2-3 tablespoons of bacon mixture into the centre and roll up. Secure with a toothpick.

In a large ovenproof frying pan, heat olive oil until hot. Cook the chicken breasts for 3-4 minutes until crisp and golden. Turn the chicken breasts over and finish cooking in a preheated 200°C oven for about 10 minutes.

Once cooked, remove the chicken from the pan and set aside to rest. Return the pan to the heat, add the shallots and fry until tender. Add the cayenne, sherry, chicken stock and reduce until slightly thickened. Whisk in butter and season.

Serve chicken with sauce and steamed carrots.

METHOD

Heat 2 tablespoons of oil in a heavy based saucepan over medium high heat. Add onion and garlic; cook for 1-2 minutes or until onion has softened.

Add chicken, cook for 2-3 minutes, turning often to brown chicken evenly. Pour in soy sauce, vinegar and chicken stock and add brown sugar, paprika and bay leaves to saucepan. Bring to boil then simmer for 20 minutes or until chicken is tender.

Remove chicken from pan. Heat a large fry pan on high heat with remaining oil, fry the chicken on all sides until golden brown. Set aside, keep warm.

Meanwhile, stir cornflour into water, add to sauce stirring; simmer for 10 minutes. Place chicken back in sauce. Mix to coat.

To serve, divide rice among 4 serving plates, top with 2 chicken drumsticks, green onions and drizzle with sauce.