• In a large bowl, combine the ground chicken, Italian seasoning, salt, and pepper with an egg. Mix well.
• Twist strips of bacon into thinner strips, then wrap the twisted strips around wooden skewers to resemble rat tails.
• Place the skewers on a baking sheet. Take about 1 1/2 - 2 cups of the chicken mixture per skewer (or however much can be equally divided among the skewers). Encase the skewer in the chicken mix, then shape into a rat body with a head and ears, leaving 2-3 inches of the bacon tail exposed.
• Freeze for one hour or until the surface of the chicken is firm, but not frozen solid. This step helps the chicken maintain its shape.
• Prepare three bowls for dredging: one with flour; one with the whisked eggs; and one with breadcrumbs. Dredge each skewer first in flour, then in egg, and finally in breadcrumbs, ensuring each layer is evenly applied. Set aside to thaw slightly as needed.

ROTISSERIE INSTRUCTIONS

• Assemble, freeze, and dredge the chicken as described above, but instead of bamboo skewers, form the rat tail and body around a rotisserie spit. Roast with convection and rotation at 400°F for 25-30 minutes.

OVEN + FRYING INSTRUCTIONS

• After dredging, place the breaded 'rats' on a baking sheet. Preheat the oven to 400°F and bake for 20-25 minutes or until cooked through. For a golden, crispy crust, heat the vegetable oil in a pan over medium-high heat then fry each piece one at a time for 3-5 minutes or until the breading is golden brown.
• Serve right away to the princess, alongside some of Donkey's waffles. Enjoy!