Rolled Chicken stuffed with Peas, Pinenuts and Herbs
by Helen Jackson
Serves 6
This is one of my favourite "maximum impact for
minimum effort" luncheon or dinner party dishes. It can be made a day or
so in advance, is incredibly economical and a dream to serve. It is
adapted from a recipe by Celia Laity who is one of Taupo's most
accomplished caterers. Don't be put off by the rolling of the bacon and
chicken. It's easy!
Cathy
Ingredients
4 garlic cloves finely grated rind of 1/2 lemon 2 tablespoons fresh rosemary (or basil) 2 cups frozen peas 1/2 cup parsley 1 egg, lightly beaten 2 cups fresh breadcrumbs (made with stale bread) 1/2 cup fresh parmesan grated 1/4 cup toasted pinenuts salt and pepper 300g streaky bacon 1 size 16 chicken boned out, wings off (most supermarket butchery
departments will do this for you at no charge)
Method
Preheat oven to 180 C.
In food processor, roughly whizz together garlic, lemon rind,
rosemary, peas and parsley. Do not make mixture too smooth.
Fold beated egg into breadcrumbs, then fold into pea mixture. Add
parmesan and pinenuts. Mix well and season with salt and pepper.
Lie
strips of bacon in vertical lines slightly overlapping - staggering one
strip slightly higher next to one slightly lower (to get enough length
to roll chicken).
Place chicken skin side down horizontally along bacon strips. Lay
stuffing evenly down centre of chicken.
Taking one end of bacon, roll chicken around stuffing, using ends of
bacon to criss-cross to secure chicken.
Place seam-side down on baking dish. Bake for 40 minutes.
Allow to stand for at least 10 minutes before slicing. Serve warm or
at room temperature with a crisp salad and crusty bread.
A foodlovers.co.nz recipe
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That is all for this month!
Kind regards,
Adv. Cert. Landscape
Design & Construction
Editor | Managing Director
Landscapedesign.co.nz Limited
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