Stuffed Chicken Parcels Recipes

Cooking Time: 15 - 30 mins
Serves: 6   

Ingredients

6 boneless or part boned chicken breasts, with skin on 1 tbsp olive oil 3 cloves garlic, finely chopped 160g chestnut mushrooms, wiped and finely sliced 12 fresh sage leaves, finely chopped 3 tbsps of Sacla' Organic Green Pesto 1 ball of buffalo mozzarella, finely sliced 160g unsmoked back bacon, chopped into small pieces salt and pepper a little extra oil and rock salt

Instructions

Heat the oil in a frying pan and gently fry the garlic for one minute. Add the bacon and carry on stirring for three to five minutes until the bacon is beginning to colour. Add the mushrooms and the sage and cook on a low heat for 5 minutes. Remove and leave to cool. Add the mozzarella and Sacla' Organic Green Pesto. Season, cover and place in the fridge until thoroughly chilled. With the chicken breast skin side up, peel a corner of the skin away to form a pocket. This pocket must be at least half of the chicken breast but be careful that you do not tear the skin. Place a large spoonful of the stuffing under the skin and fold the skin tightly back over the stuffing. Place on a silicone covered baking sheet. Cover with cling film and return to the fridge until you are ready to cook the chicken. (can be prepared 24hours in advance) Preheat the oven to 200°C, fan 180°C, Gas Mark 6. Remove the chicken from the fridge 20 minutes before you intend cooking it. Brush a little oil over each breast and sprinkle with rock salt. Cook in the oven for 30 minutes or until the chicken is cooked.