Stuffed & Rolled Roast Chicken |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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We got this recipe from the West Australian Newspaper (with a couple of changes we made ourselves). It is stuffed roast chicken with a twist, you use a fully boned chicken and roll it up around the stuffing. Great for a picnic as you cook it the night before and have it cold. The original recipe requires a handful of mint and 2 roasted and peeled red capsicum, we don't like these so we took out the mint and substituted sundried tomatoes for the capsicum. If you want to put in the mint it goes in with the breadcrumb mixture. Ingredients:
1 7/8 kg chicken, fully boned |
150 g sourdough breadcrumbs |
100 g kalamata olives, chopped |
2 tablespoons sour cream |
1 eggplant, sliced and grilled |
100 g prosciutto, sliced |
25 -50 g sun-dried tomatoes (adjust to suit your taste) |
200 g danish feta, crumbled |
flat leaf parsley, roughly chopped |
olive oil |
Directions:
1. Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
2. In a bowl combine the crumbs, olives and sour cream.
3. Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
4. Lay the prosciutto slices over the top, followed by the sundried tomato.
5. Form a log with the fetta and parsley and put it down the centre of the chicken.
6. Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
7. Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
8. Bake for 1 hour, cool and place in the fridge.
9. Serve sliced on a platter.
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