Jul 24, 2007
A lovely stuffed chicken breast recipe - stuffed with falafel, sun-dried tomatoes, cashew nuts and basil wrapped in bacon and oven roasted.
While this recipe is going to involve getting your hands dirty, it's actually not that complicated. It looks impressive, doesn't involve anything too exotic and even tastes good.
Ingredients (serves 2)
- 2 chicken breasts (ie both sides of the breast)
- 6tbsp of falafel mix, or freshly made
- 1/4 cup sun-dried tomatoes, chopped
- A small handful of cashew nuts
- A small handful of cheese
- A small handful of chopped fresh basil
- 4 rashers of bacon
- 6 lengths of oven-proof string, enough to wrap around your rolled chicken breast
Roll your own
Start by butterflying the chicken breast. This involves getting the largest possible surface area out of the chicken breast by placing on a board and slicing through the middle of the chicken breast, then folding out on a flat surface.
Along one edge, line up some falafel and chopped sun-dried tomatoes - this will form the center of the roll. Start rolling the chicken breast, as tight as you can.
As you start rolling, sprinkle basil, crushed cashews, any leftover sun-dried tomato and a little cheese inside the chicken breast. This is going to get extremely messy, but gives it all the flavor. There is no need to use too much cheese in this dish, so use sparingly.
Somehow, holding the roll of chicken tight, wrap 2 rashers of bacon around each chicken breast, and tie together with some string. If it's all holding together at this stage, you are doing well.
Cooking and serving
Once it's all rolled and tied down, place into an oven dish and cook in a preheated oven at 220 degrees Celsius for around 40 minutes. It's important to cook for a reasonable length of time so that the insides cook properly.
