This is like having a Sunday roast midweek! It's got all the flavours of a roast without the mega mess and clean-up.
Ingredients
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4
- 8 streaky bacon pieces
- 3 chicken breasts
- 50g breadcrumbs
- 20g white onion chopped finely
- Handful fresh herbs chopped finely - parsley, sage, thyme or rosemary
- 1 white onion quartered
- 3 cloves garlic flattened
- 2 carrots cut into chunks
- 30g butter melted
- 2-3tbsp olive oil
- Handful fresh herbs – rosemary, thyme, sage
- 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. I find it helpful to do this with the chicken between 2 sheets of parchment paper to prevent a mess. 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 sticks pierced through the roll to keep it all in place, remove before serving.
- Place 1 white onion quartered, cloves garlic flattened and the carrot chunks into a metal roasting tin and place rolled fillet in the center.
- Drizzle everything with melted butter and olive oil. Add some resh herbs like rosemary, thyme or sage and season with 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 creamy mash and seasonal vegetables.
Sarah's Secrets
I love to flatten the chicken as it all cooks so quickly. Lots of tasty herbs in your stuffing will really add to the flavour. Any leftovers? Great with some crunchy lettuce and mayonnaise in a wrap or roll for lunch the next day, delish!
You can mix up the filling of this recipe; instead of stuffing try mozzarella and basil or cream cheese, red pesto and sundried tomatoes. You can also use parm ham instead of rashers.
