To make the stuffing melt the butter, add the onions, mushrooms and butternut squash and sweat them without colour for 5-6 minutes. At this stage add the seasoning and continue cooking for 2-3 minutes before adding the freshly chopped mixed herbs.
Combine with nice fresh breadcrumbs.
Stir in the spinach at this stage.
Season the mixture and allow to cool completely.
Butterfly the chicken (which means partially opening it out with a sharp knife). Slightly overlap the chicken in a long row. Then cover the butterflied chicken with a layer of cling film or parchment paper and batten it out with a rolling pin.
Spread the cold stuffing out on top of the flattened chicken and roll up into a roulade.
Wrap the chicken roulade tightly with the rashers. Then tightly wrap the finished chicken in some parchment and tin foil
Transfer to a flat baking sheet and bake for 45-50 or until the meat is nice and tender. I normally remove the tin foil for the last 20 minutes to ensure that it gets nicely browned.
Black Pepper cream Sauce
Ingredients:
• 1oz/25g butter
• 1 onions-sliced
• 2 sprigs of thyme
• 1oz/25g plain flour
• ½ glass red wine
• 16floz/450ml beef stock
• 1 teaspoons crushed black peppercorns
• 3 tablespoons cream (optional)
Method:
Slice the onions into thin slices. Sauté the onions in a medium saucepan with the butter and thyme until the onions are almost fully softened. At this stage, you can sprinkle the plain flour over the onions and allow them to become coated. There is no need to take the pot off the direct heat to do this because browning of the flour will only further develop the flavour of the sauce.
Now pour in the red wine and the stock and whisk continuously until the sauce has thickened. Add the black peppercorns. If you are using the cream, add them at this stage and gently simmer for 7-8 minutes.
