Cranberry Stuffed Chicken Roll
This is a stunning, budget friendly chicken roll. We serve this at christmas time and it is so easy to make and much cheaper than the store bought versions.
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Ingredients
For the chicken
- 3 large chicken breasts skinless and boneless
- 12 rashers streaky bacon
- 1/2 brown onion finely diced
- 1/2 tsp garlic minced
- dried parsley to taste
- salt and pepper to taste
For the stuffing
- 10 slices fresh bread
- 1/2 brown onion finely diced
- 70 g walnut halves or pistachios roughly chopped
- 150 g dried cranberries
- 1/2 cup water
- dried mixed herbs to taste
- salt and pepper to taste
Instructions
- In a food processor place the bread and blitz until it resembles fine breadcrumbs. Add the onion, cranberries, walnuts, mixed herbs, salt, pepper. Blitz a few times until combined but still a little chunky. Add the water, you may need to add extra water depending on your bread. Add enough water until the stuffing comes together and holds its shape once squeezed.
- Place stuffing mixture into a bowl and set aside to prepare the chicken roll.
- Trim chicken and add to food processor. Add onion, garlic, dried parsley, salt and pepper and blitz until it resembles chicken mince.
- To form the chicken roll, add two lines of gladwrap to the bench.
- Line the gladwrap with 12 rashers of bacon, slightly overlapping as you form a long line.
- Place the chicken mince over the bacon forming an even layer.
- Place the stuffing mixture in the centre of the chicken roll in a log shape.
- Using the excess gladwrap, roll up the chicken mince over the stuffing forming a tight roll in the process. Watch the video that goes with this recipe on step by step rolling instructions.
- Place chicken roll onto a tray and place into the refrigerator for a couple of hours to firm up.
- After a few hours, remove gladwrap and place chicken roll onto a lined baking tray.
- Bake at 180℃ for 30 minutes or until internal temperature is above 74℃.
- Once cooked, let it cool completely before wrapping in gladwrap and placing back in the refrigerator. Once cold, it is ready to slice.