How to cook
Make slits on the chicken fillet using a sharp knife and season it with salt on all sides. Chop the garlic and rosemary and add 3-4 grated allspice grains and black pepper to them.
Add the bacon (cut into small pieces) to them, mix well and fill the slits of the meat with the resulting mixture.
Sprinkle the remaining peppercorns in different places on the fillet. In a baking pan lined with baking paper, pour 1/2 cup of olive oil, put the seasoned meat and cover it with the remaining fat.
Bake in a preheated oven at 360°F (180°C) for 10 minutes, then take out the baking pan and add the halved onion and small pieces of bacon.
Pour the gin, in which you have previously melted the sugar, over the fillet and place it back into the oven for another 15 minutes. Serve the meat warm with a side dish of your choice.