Recipe Friday: Chicken Mignon with Sesame Noodles

4 boneless, skinless chicken breast
8 strips bacon
1/2 package spaghetti noodles (16 oz.)
1/8 cup soy sauce
1/2 tablespoon sugar
1 1/2 cloves garlic, minced
1 tablespoons rice vinegar
1 teaspoons pure sesame oil
1/2 teaspoon hot chilli sauce
1/2 tablespoon canola oil
2 tablespoon hot water
1-2 spring onions, sliced thinly (optional)

Preheat oven to 375°F.

Roll the chicken breast halves into a circle, ensuring you have a smooth top, you may need to manipulate and tuck the chicken. Wrap tightly with a strip of bacon and secure with a tootpick or two. Repeat with remaining chicken and bacon.

In a skillet, brown chicken over a medium heat for 2 - 3 minutes on each side. Transfer to an oven tray or baking dish and bake 10 - 15 minutes or until cooked through.

Meanwhile, cook spaghetti according to packet directions. Drain and set aside.

In a bowl, whisk together the soy sauce, sugar, garlic, vinegar, sesame oil, chilli sauce, canola oil and water.

Heat a wok or large skillet over high heat. Combine sauce and noodles in pan. Toss for 2 - 4 minutes until noodles are completely coated. Remove from heat and toss in the spring onions.

Remove toothpicks from chicken and plate on bed of noodles.

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