• 25 g butter
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1¼ cups fresh white breadcrumbs
  • salt and freshly ground black pepper
  • 1½ tbs chopped fresh mixed herbs (such as thyme, sage, parsley and tarragon)
  • 1 egg, beaten
  • 4 chicken breast fillets
  • 1 packet bacon rashers

 

  1. Heat the butter and oil in a large frying pan over a moderate heat and
    cook the onion and celery for 10 minutes until soft
  2. Remove from the heat and add to a bowl
  3. Stir in the breadcrumbs, herbs, beaten egg and salt and pepper
    and mix well to bind the mixture together
  4. Allow the stuffing to cool completely before adding to the chicken breasts
  5. Pre-heat the oven to 180ºC
  6. Make a slit down one side of each chicken breast fillet to form a pocket.
  7. Stuff each pocket with the stuffing
  8. Wrap each chicken breast fillet with 2 pieces of bacon rashers
  9. Seal quickly by frying in a hot pan and place on a baking sheet
    to cook for 15-20 minutes or until cooked through