Chicken Roulade
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1.333 cups Bacon (rashers)
- 25 ozs Chicken breasts
- 1 small Red onion (finely diced)
- 2 Tbsps sunflower oil
- 1 ⅔ cups Sausage meat
- 1 egg yolk
- 2 Tbsps breadcrumbs
- cayenne pepper
- 1 tsp Cumin powder
- 1 tsp Coriander
- cinnamon
- 4 Apricot (finely diced)
- ½ cup Pistachio (roughly chopped)
- vegetable oil (for the tin)
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Arrange the bacon rashers, overlapping, on the work surface or on a large board (approx. 20x35 cm). Flatten the chicken breast fillets and lay on top of the bacon. Season with salt and ground black pepper.
3.
Fry the onion in hot oil until translucent, then take off the heat. Knead together the sausagemeat, egg yolk, breadcrumbs, a little cayenne, cumin, coriander, a pinch of cinnamon and a little salt. Mix in the onion, apricots and pistachios. Spread the mixture over the chicken breasts and roll up. Tie with kitchen string if necessary.
4.
Brush a roasting tin with oil. Put the rolled chicken in the tin and bake in the oven for around 35 minutes. Turn 2-3 times so that the bacon crisps up on all sides.
5.
Take out of the oven, remove the string and transfer to a serving plate. Grind over some black pepper, cut into slices and serve.
