LET'S ROLL WITH IT - Serves 4
CRANBERRY CHICKEN BACON ROLLS
Ingredients
- 1 x 150g carton Ainsley Harriott Crackin' Cranberry Cous Cous Stuffing
- 4 medium chicken breasts or 6-8 boned and skinned chicken thighs
- 12-16 rashers unsmoked streaky bacon
Method
Pre-heat oven to 190°C/375°F/Gas Mark 5. Make up Cous Cous Stuffing as directed on the pack from steps 2-5. Leave to cool.
Flatten chicken pieces with a meat tenderizer.
Spoon prepared stuffing on the centre of each chicken piece and make into a roll.
Wrap each piece with 2-3 rashers of streaky bacon and place on baking tray with sealed edge face down.
Bake in the oven for 25-35 minutes, basting with the juices once or twice.
TO SERVE: Serve with Ainsley Harriott Chicken Gravy.
TIP: For a change, try using Parma ham instead of streaky bacon.
