Stuffed Chicken Breasts
Serves 4
Core
recipe
4 large chicken breasts, skinless &
boneless
8 rashers smokey or plain back bacon, [remove all fatty bits]
1 bunch spring onions
1 tbsp. lemon juice
Dash of worcester sauce
2 tsp. dried sage
6oz lean pork or turkey mince
1 egg yolk
Freshly ground black pepper
Salt
8 rashers smokey or plain back bacon, [remove all fatty bits]
1 bunch spring onions
1 tbsp. lemon juice
Dash of worcester sauce
2 tsp. dried sage
6oz lean pork or turkey mince
1 egg yolk
Freshly ground black pepper
Salt
Frylight
Chop the bunch of onions, toss in
the lemon juice, then mix with the sage, mince and a dash of worcester sauce.
Season and stir in egg yolk top bind.
Use a small sharp knife to make a pocket in each chicken breast.
Use a small sharp knife to make a pocket in each chicken breast.
Fill with a ¼ of the stuffing in each.
Wrap 2 rashers of bacon around each
breast, with the rasher ends meeting at the bottom of the chicken to keep
the stuffing in.
Spray with Frylight
Bake in a preheated oven at Gas Mark 5 for about 1 - 1½ hrs until the chicken is cooked.
Bake in a preheated oven at Gas Mark 5 for about 1 - 1½ hrs until the chicken is cooked.
Transfer to a preheated grill if you
want crispier bacon.
