8 chicken thigh fillets
2 tsp seeded mustard
8 bacon rashers
2 tbs pine nuts, toasted
2 cups fresh parsley
2 cloves garlic, crushed
½ cup olive oil
2 tbs grated fresh Parmesan cheese
Spread the inside of the thigh fillets with mustard and roll them up tightly. Wrap, a bacon rasher around each roll and secure it with toothpicks.
Grill rolls for about 10 minutes or until cooked through. Remove the toothpicks, serve with parsley dressing.
Parsley dressing: Blend or process pine nuts, parsley, garlic and half the oil until smooth. Whilst still blending, gradually pour in remaining oil. Stir in cheese.