Serves: 4
Prep. Time: 30 minutes
Cooking Time: 30 – 40 minutes
Ingredients:
Stuffing:
• 60 g butter
• 50 g almonds, finely chopped
• 60 ml (¼ cup) fresh breadcrumbs
• 50 g soft apricots, chopped
• Juice and zest of 1 lemon
• 30 ml (2 tablespoons) fresh thyme leaves
Chicken:
• 4 large chicken breasts with skin and bone
• Salt and black pepper
• 250 g streaky bacon
• 30 ml (2 tablespoons) olive oil for frying
Method:
Stuffing:
- Mix the ingredients and set aside.
Chicken:
- Preheat the oven to 180°C. Remove the skin from the chicken breasts and turn so the side with the bone faces up.
- Remove the bone using a sharp knife; hold the knife against the bone to remove as much meat as possible.
- Butterfly the breasts by cutting through the thicker parts so you have a large, flat piece of meat. If the fillet (small silver of meat) separates from the larger piece of meat, remove it. Flatten the breasts slightly with the palm of your hand and season with salt and pepper.
- Press the stuffing into the breasts and bring the edges together.
- Roll bacon rashers around the breasts and secure with cocktail sticks. Heat the oil in a large ovenproof pan and fry the chicken rolls until crisp and golden. Transfer the pan to the oven and bake for 15 – 20 minutes or until done, taking care not to overcook the chicken. Slice the rolls and serve with green vegetables.
You magazine 2 February 2012