Saturday, May 23, 2009

chicken breast stuffed with herbs and sausage and rolled in bacon



  • 6 flattened chiecken breasts
  • sea salt and pepper
  • approximately 24 slices of bacon
  • 3 tbsp olive oil
  • 1/8 cup sherry vinegar
  • 1/4 dupMarsala
  • ladleful of brown chicken stock
  • a couple of chunks of butter

Stuffing - Mix all in a bowl

  • pork sausage meat
  • handful of skinned pistachio nuts, roughly chopped
  • 1 egg yolk
  • 4 thyme sprigs, leaves stripped and chopped
  • handful flat parsley, chopped

Flatten the chicken breasts

Take a large piece of foil and lay out bacon on foil

Place chicken on top of bacon

Place two large tablespoons of sausage combo on top and form into a log

Take the foil and roll it up making sure the bacon goes all around the chicken

Roll the ends of the foil tightly

Place Chicken rolls in lightly boiling water for 30 min, turn every 10 min

Let cool for at least an hour in the freezer so that the bacon sticks to the chicken


Unwrap the chicken carefully

Sautee in olive oil on medium heat turning frequently to crisp the bacon and heat the chicken

Remove from pan and drain off most of the bacon fat

Add Marsala wine and sherry vinegar and reduce

when syrupy,turn off heat add butter and swirl to mix

Slice chicken on the diagonal and serve over risotto

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