Boned Whole Chicken with Sun-dried Tomato Stuffing
( SERVES 10 )
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|¾ cup||Sun-dried tomatoes|
|3 cups||Wholegrain breadcrumbs|
|3 tbsp||Basil leaves|
|⅓ cup||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
- To make the stuffing, purée sun-dried tomatoes and garlic in a food processor. Combine with breadcrumbs. Stir in chopped basil, parsley and egg(lightly beaten). Season with salt and pepper to taste.
- Heat oven to 190°C. Lay the chicken skin-side down on a board and pound to evenly distribute the meat. Place stuffing in a long sausage shape lengthways down the centre of the chicken.
- Roll chicken meat around the filling to form a log and wrap in bacon(rinds removed) to secure. Place chicken roll in a large oven pan and roast for 1 hour. Remove to rest for 10 minutes before slicing. This can be served hot or cold.
Tip: An attractive alternative to plain roast chicken is this boned, stuffed and rolled chicken recipe. You can easily transform this dish by varying the flavour of the stuffing. Try basil pesto or chopped fresh herbs in place of the sun-dried tomatoes.