Stuffed Chicken

This fabulous stuffed chicken can be served on a bed of wilted baby spinach and with a side dish of roasted vegetables [courgette, aubergine, red onion, peppers] - great for dinner parties, the Sunday roast or just because you fancy it! 

• Slit 4 of the chicken breasts with a very sharp knife, in order to make a small pocket in the portion.
• Using a blender mince 2 of the chicken breasts, add the egg followed by the herbs and seasoning.
• Meanwhile in a pan fry the mushroom in the garlic and a little oil, then add to the chicken mixture and blend thoroughly.
• Insert two tablespoons of the mixture into each chicken breast.
• Brush each breast with the olive oil then wrap 2 pieces of the bacon around the breast. 
• Sprinkle the black olives around the chicken. 
• Place in a pre-heated oven for 20 minutes. 
• To make the sauce:
• Fry the shallots in little bit of oil, add the rest of the ingredients and reduce by half - about 10 minutes
• Spoon sauce over the cooked stuffed chicken

Serves: 4
Prep time: 18 minutes
Cook time: 20 minutes

• 6 good plump skinless chicken breasts 
• 8 rashers of lean bacon
• Packet of chestnut mushrooms 
• two handfuls of fresh basil 
• one handful of fresh parsley 
• two sprigs of fresh rosemary 
• 15 black olives 
• 1 tbsp good olive oil 
• 4 cloves of garlic crushed
• seasoning 
• 1 large egg 
• For the sauce: 
• 16 shallots finely chopped 
• 12 tbsp good balsamic vinegar 
• 6 plum tomatoes 
• 2 clove garlic, crushed
• 6 tsp Chicken Bovril 
• 200ml water