Speedy Roast Chicken with Bacon and Stuffing

cook 30 mins
  • 4 chicken breasts, each about 125 g (4 oz)
  • 50 g (2 oz) sage and onion stuffing mix
  • 4 bacon rashers
  • 250 g (8 oz) baby carrots
  • 3 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • Put the chicken breasts on a board and slice them lengthways almost all the way through, leaving a ‘hinge’ at one long end. Make up the stuffing mix according to the instructions on the packet and use 1 tablespoon of the stuffing to fill each of the breasts. Wrap each tightly with a bacon rasher to keep the stuffing in place.
  • Put the chicken and carrots in 1 or 2 roasting tins, drizzle over the oil and shake gently to coat in the oil. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes or until the chicken is golden and cooked through. Scatter over the parsley to garnish before serving.
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