Chicken roll with couscous stuffing

Recipe from: 11/1/2007 12:00:00 AM

Ingredients 13
Servings 1
Minutes 140


Serving Change
  • 125
  • 175
    boiling chicken stock
  • 1
    onion finely chopped
  • 1
    garlic clove, crushed
  • ½ red pepper, chopped
  • 50
    dried apricots, chopped
  • 15
    chopped fresh parsley
  • 15
    lemon juice
  • salt and pepper to taste
  • 1
    egg, beaten
  • 50
  • 6
    chicken breast fillets
  • 16
    rashers rindless back bacon


1. Place couscous in a large bowl, pour over stock, cover with cling film for 5 minutes until all liquid has been absorbed.
2. Melt half the butter in a large frying pan, gently cook onion and garlic until transparent. Set aside.
3. Combine onions, peppers, apricots and herbs with couscous. Add lemon juice, season and stir in egg.
4. On a large sheet of foil, layer bacon, slightly overlapping, to form a rectangle.
5. Place chicken breasts between two sheets of cling film, using the base of a heavy pan or a rolling pan, bash the chicken until about 1cm thick.
6. Arrange chicken over bacon so that there are no gaps. Leave a border on the longer sides.
7. Spoon couscous stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing to form a log.
8. Wrap tightly in foil, twisting the end to secure, chill for 2 hours or up to 1 day.
9. Heat the oven to 180° C, place the chicken, joined side down, in a roasting tin, cook for 30 minutes, unwrap foil and brush with remaining butter. Cook uncovered for a further 30 minutes until cooked through.
10. Cool and wrap in fresh foil to transport. Wonderful in sandwiches.

Read more on: poultry  |  bake  |  sauté


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