This is a dish combines a number of unusual ingredients to produce one of the tastiest chicken dishes you’ll ever eat!
Roast Breast of Chicken with Herb…. – Printer Friendly Download
- 5-6 Chicken fillets
- 8-12 slices of streaky bacon
- 2 oz margarine
- 1 medium onion diced
- 3 oz breadcrumbs
- 3 oz porridge oats
- 1 tablespoon of mixed herbs
Melt the margarine and fry off the onion over a low heat until soft. Add the breadcrumbs, oats and herbs and mix well. Season with salt and pepper. Place chicken breast flat on a chopping board. Cut an opening in the thicker side and open the breast out. Divide the stuffing into 5/6 portions, place on one side of the opened breast and fold over the other side. Place 2 slices of bacon on the board and wrap around the stuffed breast. Place in a casserole and cook for 30 minutes uncovered at 170°C.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers