Chicken roulade

This is a recipe from the Little and Friday Celebrations recipe book.  Little and Friday are two great cafes in Auckland where you can get some amazing cakes and quiches.  My personal favourite would have to be their jam and custard donuts!  If you have never been, they are definitely worth checking out.

The title ‘chicken roulade’ is a little misleading – there’s more pork products than chicken in this.  You do have to gather quite a few ingredients, but it didn’t actually take as much time to assemble as I thought.  I was a bit worried I hadn’t rolled it tightly enough but it turned out fine.  This would be a good recipe for a dinner party I think, as it looks impressive when you cut it up and once it’s in the oven, you don’t need to worry about it for a little while.  It is quite a heavy main so I just served it with a light salad.

 

Chicken roulade

 

Chicken roulade

 

Ingredients

1 Tbsp extra virgin olive oil

1 onion, diced

2 cloves garlic, crushed

250g pork mince

1/4 C chopped flat-leaf parsley

1 C breadcrumbs

1 egg

6 slices prosciutto

2 double chicken breasts, skinless

10 slices bacon

handful basil leaves

4 hard-boiled eggs

 

Chicken roulade

 

Method

Preheat oven to 180 degrees Celsius.

Heat olive oil in a frying pan over medium heat and cook onion and garlic until translucent.

In a bowl, mix pork mince, parsley, breadcrumbs, egg and cooked onion mixture until well combined.  Season with salt and pepper.

Lay two sheets of aluminum foil on top of each other on the bench.  Lay slices of prosciutto crosswise down the centre of the foil, slightly overlapping the slices.

Place chicken breasts in a plastic bag and flatten, using a rolling pin or mallet.  Lay flattened breasts over the prosciutto.

Spread mince mixture over chicken breasts, then top with bacon, slightly overlapping the slices.  Top with torn basil leaves, then line up hard-boiled eggs down the middle.

With the long side facing you, roll up the roulade in the foil, forming a tight roll.  Twist the ends of the foild to seal.  Place on a baking tray and cook in centre of oven for 1 and a 1/4 hours.

Remove from oven and allow to cool before unwrapping.  Store in refrigerator for up to 2 days.

 

Chicken roulade

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