In a frying pan, add the onion, garlic and olive oil and sweat until the onion is soft and translucent, leave to cool.
Place the chicken mince in a bowl and add the cooled onion and garlic, Rod’s Rub, Sweet Mesquite, breadcrumbs and season with salt and pepper.To help the chicken mince stay together and not crumble, work the mixture with your hands for about five minutes, this develops the collagen which sticks it together.Divide the chicken mince into six portions, then lay 2 pieces of bacon crosswise, put a patty of chicken mince in the middle and lay the bacon over to enclose the filling.Repeat with the rest of the ingredients.Grill or fry on a low heat, until the bacon is nicely browned and the chicken cooked through.
