About this recipe:I developed this recipe over the summer as a way to do Sunday luncheon in a neat package. I might even do a turkey variation for Christmas dinner, as it's a lot simpler than struggling with a whole turkey. Small chicken breasts are fine as we find a big one over-generous.
4 skinned large pork sausages or 8 tablespoons pork sausage meat
8 small mushrooms, chopped
1 aubergine, diced into small pieces
3 tablespoons olive oil
4 chicken breast fillets
salt and pepper
8 slices smoked bacon
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat the oven to 200 C / Gas 6.
To make the stuffing: Use a food processor for ease of preparation. Shove breadcrumbs, onion and sage into the food processor and give it a blitz. Mash the sausage meat into the mix.
Fry the mushrooms and aubergine in plenty of olive oil until lightly browned on all sides. Add to breadcrumb mix and make sure the whole thing is well blended.
Takes each breast of chicken and remove all extraneous connective tissue, bone fragments and fat. Then 'butterfly' each breast. Cut it open and then beat flat until you have an escalope which can be rolled around the stuffing mix. Season with a little salt and pepper.
Make a large sausage shaped dollop of the stuffing mix for each breast and roll the breast around it. Then, using 2 rashers of bacon, wrap it up! Put in a roasting tin.
Roast in the preheated oven for 25 to 30 minutes. you know your own oven better than I do. You also know how you like your chicken. Allow to rest for 5 minutes before slicing into 25mm thick pieces.
Serve with mashed or roast potatoes (or both), gravy and lots of veg. Any leftover stuffing mix can be cooked as stuffing balls to accompany the stuffed chicken.
You could add cranberries to the stuffing. You could add grated Parmesan - whatever floats your boat.