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Рецепт Chicken Stuffed With Dried Fruits, Roasted Garlic And Arugula, Wrapped In Bacon With A Currant Sauce

by Global Cookbook

Ингредиенты

1/2 c. dry cranberries 1/2 c. dry apricot 1 c. breadcrumbs 1 x bulb garlic, roasted 1 bn arugula 1 Tbsp. extra virgin olive oil salt pepper

4 x chicken, breasts, boneless, and, skinless 8 piece bacon 2 x shallot, minced 2 c. port 3 Tbsp. red currant jelly

Инструкции

1. Preheat oven to 375 degrees Fahrenheit.
2. Put the garlic on a baking sheet to roast for 40 min or possibly till soft. Chop the apricots into small pcs and mix with the cranberries. Squeeze the roasted garlic into the fruit mix. Combine with breadcrumbs. Heat the extra virgin olive oil in a pan over a medium heat and drop the arugula in to wilt. Add in the arugula to the stuffing mix. Season with salt and pepper.
3. Make a slit in the side of the chicken breast and make a hole in the centre with your finger. Stuff as much of the stuffing into the hole as you can. Wrap the chicken breast in bacon to cover. This may need two pcs per breast. Tie with kitchen string.
4. Heat a pan over a medium-high heat. Add in the bacon-wrapped chicken breasts and cook for a couple of min or possibly till the bacon has begun to render its fat on all sides. Move to a roasting pan and move to the oven and cook for a further 25 min or possibly till fully cooked through.
5. In the pan where you rendered the bacon, add in the shallots and saute/fry over a medium heat. Deglaze the pan with the port and reduce by a half, turning the heat to low to allow the liquid to bubble gently. Add in the redcurrant jelly and stir till dissolved.
6. Serve on a bed of spinach with the port redcurrant sauce.

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