Stuffed Rolled Roast Chicken Recipes

Steps:

• Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Steps:

• Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
• In a bowl combine the crumbs, olives and sour cream.
• Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
• Lay the prosciutto slices over the top, followed by the sundried tomato.
• Form a log with the fetta and parsley and put it down the centre of the chicken.
• Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
• Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
• Bake for 1 hour, cool and place in the fridge.
• Serve sliced on a platter.

Steps:

• Put couscous in a large heatproof bowl, pour over stock, then cover with plastic wrap for 5 mins until liquid is absorbed.
• Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside.
• Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous.
• Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
• Using the back of a knife, stretch bacon slices to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle.
• Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of plastic wrap. Use the base of a heavy pan to bash the chicken until about 1/2in thick.
• Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
• Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
• Heat oven to 350°F Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter.
• Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot).
• Cool and wrap in fresh foil to transport if taking to a picnic.