Mediterranean Stuffed Chicken with Tomato & Red Pepper Compote
Tue, 23 April 2019
Chef: Edward Hayden
This is my favourite dinner party option as it is so tasty, always popular and it can all be prepared in advance. For those of you who like to entertain without fuss, this is the way for you!
Chicken Breasts (4) Rashers of back bacon (4) 4oz/110g buffolla mozzarella 8 slices chorizo 4 teaspoons basil pesto Fresh coriander
Preheat the oven to 180C/350F/Gas Mark 4 Line a baking tray with a sheet of parchment paper. Butterfly the chickens by splitting them cross ways with a sharp knife to open them out like a book. This makes the chicken breast appear bigger but also makes it easier to stuff. Add in some pesto, sliced chorizo, coriander and the boffola mozzarella. Wrap the rashers tightly around the chicken to hold the stuffing in place but also to protect the meat of the chicken from drying out. Transfer the chicken to the prepared baking sheet and bake for up to 30 minutes depending on the size of the chicken. The juices of the chicken should run clear but just use a sharp knife to make an incision in the centre of one of the chickens to ensure that the chicken is fully cooked through.
10 cherry tomatoes 1 red pepper-diced 1 red onion-diced 1 red chilli-diced finely 3 cloves garlic-crushed A little oil Seasoning.
Add all the ingredients onto a roasting tray and mix well to ensure the oil coats all the ingredients. Roast in the oven for 20 minutes until soften. Crush if desired (or even blend) And serve with slices of the stuffed chicken and some fresh coriander.