Chicken and Beef Misto

Name: Chicken and Beef Misto
Yield: 12
Ingredients: A olive oil (for greasing); 1 tablespoon of salt; 1 tablespoon of chopped rosemary; 1 tablespoon of thyme; 5 cloves of garlic, minced; 1/2 teaspoon of ground black pepper, crushed; 1.2 kg of chicken breast; 1 kg of beef fillet; 12 slices of smoked bacon (400g); 1 cup of water (240 ml); For the sauce; 1 cup of water (240 ml); 1 1/2 tablespoons of flour dissolved in 1/4 cup of water (60 ml)

1
A olive oil (for greasing)
2
1 tablespoon of salt
3
1 tablespoon of chopped rosemary
4
1 tablespoon of thyme
5
5 cloves of garlic, minced
6
1/2 teaspoon of ground black pepper, crushed
7
1.2 kg of chicken breast
8
1 kg of beef fillet
9
12 slices of smoked bacon (400g)
10
1 cup of water (240 ml)
11
For the sauce
12
1 cup of water (240 ml)
13
1 1/2 tablespoons of flour dissolved in 1/4 cup of water (60 ml)

Ingredients

1
A olive oil (for greasing)
2
1 tablespoon of salt
3
1 tablespoon of chopped rosemary
4
1 tablespoon of thyme
5
5 cloves of garlic, minced
6
1/2 teaspoon of ground black pepper, crushed
7
1.2 kg of chicken breast
8
1 kg of beef fillet
9
12 slices of smoked bacon (400g)
10
1 cup of water (240 ml)
11
For the sauce
12
1 cup of water (240 ml)
13
1 1/2 tablespoons of flour dissolved in 1/4 cup of water (60 ml)

Directions

1
Preheat the oven to 200°C (hot)
2
Grease a medium-sized baking dish with olive oil
3
Set aside
4
In a small bowl, combine salt, rosemary, thyme, garlic, and black pepper
5
Mix until you get a paste
6
Set aside
7
On a flat surface, arrange some chicken breast slices overlapping the edges to form a rectangle of about 12 cm x 25 cm
8
Spread a little bit of the paste on top
9
Cover with some beef fillet slices and spread a little bit of the paste on top
10
Repeat this process two more times, always intercalating the meats with the paste
11
Finish with a layer of chicken breast
12
Cover the top and sides with smoked bacon, forming a package
13
Tie with twine to maintain the shape
14
Place in the prepared baking dish and cover with aluminum foil
15
Assemble in the preheated oven, occasionally brushing with water, until it's tender (about 1 hour and 40 minutes)
16
Remove the aluminum foil and untie the twine
17
Transfer to a serving platter
18
Prepare the sauce: add water to the remaining sauce in the baking dish and let it simmer on high heat, scraping with a wooden spoon
19
Strain through a fine-mesh sieve into a small pan
20
Add the flour mixture dissolved in water and cook on high heat, stirring constantly, until you get a thick sauce (about 2 minutes)
21
Transfer to a serving jug
22
Cut the meat into slices and serve with the sauce
23
473 calories per slice