Cocoon Chicken 1 chicken, cut in pieces*
1 egg
1tsp dried oregano leaves
1/4 tsp each salt and pepper
6 strips lean bacon (thick sliced is best)
seasoned bread crumbs

Seasoned Bread Crumbs
1 cup dried, fine bread crumbs
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
1/2 tsp parsley or usmmer savory
salt and pepper, to taste, optional

Preparation
  1. Wash chicken pieces. Pat dry
  2. beat egg with oregano salt and pepper. set aside
  3. mix all ingredients for the seasone bread crums. toss until well blended place on a plate or flat bowl
  4. Roll a strip of bacon around each piece of chicken in a spiral secure ends with a toothpick if necessary
  5. Dip the chicken pieces into the seasoned egg mixture. roll in the bread crumbs, making sure that all sides are coated
  6. Place chicken pieces in a roasting pan
  7. Bake at 375 degrees for about 45 minutes, oruntil the juices run clear when peirced with a fork
  8. Remove the toothpicks. Serve.

Good served with: red potatoes with butter and parsley, steamed zucchini and a chilled cucumber salad.

*I ususally use boneless skinnless thighs instead of the whole chicken
the white meat parts of the chicken are too dry to me but either will work

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