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1
Put couscous in a large heatproof bowl, pour over stock, then cover with plastic wrap for 5 mins until liquid is absorbed.
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2
Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside.
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3
Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous.
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4
Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
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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.
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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.
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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.)
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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.
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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.
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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).
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11
Cool and wrap in fresh foil to transport if taking to a picnic.
