Make a thin chicken base
Heat the oven to 220°C. Mix chicken, egg and Parmesan. Press between baking paper into a rough 24 x 32 cm rectangle, about 7 mm thick.

Chicken, bacon and mozzarella baked into pull-apart breadsticks with blistered cheese, crisp corners and no dough required.

Think of these as a thinner chicken crust cut for dipping. Bacon brings fat to the lean breast, mozzarella gives the pull and a final hard bake creates the ragged golden edges that make them worth grabbing first.
Tick each step as you go. Built-in timers keep the important moments close.
Heat the oven to 220°C. Mix chicken, egg and Parmesan. Press between baking paper into a rough 24 x 32 cm rectangle, about 7 mm thick.
Remove the top paper and bake for 14 minutes until firm and golden at the edges.
Brush with butter, scatter over mozzarella and add bacon in rough clusters rather than an even grid.
Return to the oven for 8 to 10 minutes until the cheese has deep golden patches. Rest for 4 minutes.
Use a pizza wheel to cut 12 varied breadsticks. Separate them slightly so the cheese tears into crisp lacy edges.
Energy1,590 kJ
Protein46 g
Fat21 g
Carbohydrate2 g
Fibre0 g
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