Ingredients
Serves: 4
- 8 streaky bacon pieces
- 2 chicken breasts
- 50g breadcrumbs
- 20g white onion chopped finely
- Handful fresh herbs chopped finely
- Parsley, sage, thyme or rosemary
- 30g butter melted
- 2-3tbsp olive oil
- 1 white onion quartered
- 3 cloves garlic flattened
- 2 carrots cut into chunks
- 1 tbsp flour
- 400ml chicken stock
Method
- Pre heat oven 200C, 180C fan, Gas 6.
- Lay the bacon pieces in a row, side by side on some tin foil or parchment paper.
- Flatten the chicken breasts with a mallet or rolling pin until nice and thin. Lay the chicken breasts on top of the bacon pieces.
- Make the stuffing by combining the breadcrumbs, onion and herbs together.
- Spread the breadcrumbs over the chicken breast.
- Starting with the piece closest to you, roll up the piece up almost like a Swiss roll. Use some cocktail stick pierced through to keep it all in place.
- Place 1 white onion quartered, 3 cloves garlic flattened and 2 carrots cut into chunks into a roasting tin and place rolled fillet in the center.
- Drizzle everything with 30g butter melted and 2-3 tbsp olive oil. Fresh herbs, salt and pepper. · Cover loosely with tin foil, oven roast for 25 minutes, then remove the tin foil and cook for an additional 20 minutes until golden.
- Remember to baste throughout cooking. Remove from the oven and allow the meat to rest on a chopping board while you make the gravy.
- Place the roasting tin with the remaining vegetables over a medium heat and add the flour, mix into the juices in the tin.
- Once simmering pour into the stock and use a fork to scrape off any burnt on bits. Use a whisk to whisk into a delicious rich gravy.
- Strain the gravy into a jug, season to taste. Slice the fillet into medallions, pour over some gravy and serve with a melody of vegetables
