4 chicken breasts with the skin and tenderloins removed
12 strips of streaky bacon
6-8 Slices Bread, cubed
1/4 Cup Olive Oil
1/2 Cup Chicken Stock
1 Onion, diced
1 Handful Roasted Pine Nuts
1/3 Cup Dried Cranberries
1 Teaspoon Dried Mixed Herbs
Salt & Pepper
In a small sauce pan, cook the onions in the oil over low heat
to sweat out the flavor.
In a bowl, put the bread cubes,
onion, cranberries, nuts, mixed herbs, and the salt & pepper.
mixing with your hands, slowly add the chicken stock
to form a paste. The more liquid you add, the moister
the stuffing will be.
Lay the chicken breasts flat on a bench.
Cover with baking paper. Using a mallet, pound the breasts
to about 1/2 inch thick. Remove to a plate.
Lay 3 strips
next to each other so they are touching.
Place the chicken
breast on the strips of bacon.
Put 1/2 a cup of stuffing
in the center of the chicken breast
Roll all together
from the small end of the chicken breast to the large end.
on a baking sheet with baking paper (so they won't stick)
seam side down.
Bake at 350 degrees F. for about 25
minutes or until the chicken is cooked.
Active Time: 25 Minutes
Total Time: 1 Hour
Yield: 4 Servings