Roast Chicken Rolled And Stuffed Recipe

Name: Roast Chicken Rolled And Stuffed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Put couscous in a large heatproof bowl, pour over stock, then cover with plastic wrap for 5 mins until liquid is absorbed.
2
Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside.
3
Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous.
4
Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
5
Using the back of a knife, stretch bacon slices to 11/2 times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle.
6
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.
7
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.)
8
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.
9
Heat oven to 350u00b0F Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter.
10
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).
11
Cool and wrap in fresh foil to transport if taking to a picnic.

1359

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 ounces couscous, 3/4 cup chicken stock, boiling, 2 ounces butter, 1 onion, finely chopped, and more.

Yes, Roast Chicken Rolled And Stuffed falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken Rolled And Stuffed

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions