Roast Chicken Rolled and Stuffed
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite. Much easier as you would imagine. Ver impressive for guests. Add different ingredients for the stuffing e.g. roasted red peppers instead of the apricots....
- Ready In:
- 1hr 50mins
- 4 ounces couscous
- 3⁄4 cup chicken stock, boiling
- 2 ounces butter
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 4 ounces pine nuts
- 4 1⁄2 ounces dried apricots, roughly chopped
- 2 ounces parsley, roughly chopped
- 2 tablespoons mint leaves, roughly chopped
- 1 lemon
- 1 egg, beaten
- 6 boneless skinless chicken breasts
- 16 slices streaky bacon
- Put couscous in a large heatproof bowl, pour over stock, then cover with plastic wrap for 5 mins until liquid is absorbed.
- Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside.
- Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous.
- Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
- Using the back of a knife, stretch bacon slices to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle.
- Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of plastic wrap. Use the base of a heavy pan to bash the chicken until about 1/2in thick.
- Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
- Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
- Heat oven to 350°F Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter.
- Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot).
- Cool and wrap in fresh foil to transport if taking to a picnic.