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Stuffed Rolled Chicken Breasts

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“My partner Dave invented these rolled chicken breasts. They're truly gorgeous!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425f, gas mark 7.
  2. Slice each chicken breast laterally, so you end up with 8 thin pieces approx 3 inches wide and 8 inches long, about 1/2 inch thick.
  3. Dry each piece of chicken in the plain flour, and set aside.
  4. Cut the mushrooms, pepper, leek and tomatoes into thin strips. Add half the olive oil and mix together until well coated. Divide this mix into 4.
  5. Take 4 of the bacon rashers, and roll each one around one quarter of the mix ensuring you have tightly rolled parcels.
  6. Then tightly roll a piece of chicken around each of the bacon rolls, followed by a 2nd rasher of bacon and then the 2nd chicken piece.
  7. Brush with the milk, roll in the breadcrumbs and sprinkle over the parmesan.
  8. Place on a baking tray and place in the oven for 20 minutes.
  9. Serve with your favourite veggies!

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