Stuffed Rolled Chicken Breasts

Recipe by Tina and Dave
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425f, gas mark 7.
  • Slice each chicken breast laterally, so you end up with 8 thin pieces approx 3 inches wide and 8 inches long, about 1/2 inch thick.
  • Dry each piece of chicken in the plain flour, and set aside.
  • Cut the mushrooms, pepper, leek and tomatoes into thin strips. Add half the olive oil and mix together until well coated. Divide this mix into 4.
  • Take 4 of the bacon rashers, and roll each one around one quarter of the mix ensuring you have tightly rolled parcels.
  • Then tightly roll a piece of chicken around each of the bacon rolls, followed by a 2nd rasher of bacon and then the 2nd chicken piece.
  • Brush with the milk, roll in the breadcrumbs and sprinkle over the parmesan.
  • Place on a baking tray and place in the oven for 20 minutes.
  • Serve with your favourite veggies!
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