• Serves 6
  • 30 minutes
  • Difficulty Medium
  • 7 Ingredients


Makes a delicious light lunch dish

Ingredients (serves 6)

  • 1/2 Cup Pistachio Nuts (shelled)
  • 6 Slices whie bread, crust removed and crumbed
  • 1/3 cup Finley Chopped Parsley
  • 1/3 Cup Milk
  • 750 Grams Lean Chicken Mince
  • 1.6 kilos Chicken (deboned)
  • 3 Rashers of bacon (rind removed)


  1. Combine nuts, milk, breadcrumbs, parsley and mince to make stuffing
  2. Place boned chicken breast side down on a flat work surface. Top with bacon and stuffing. Pull the flesh to cover stuffing and secure with skewers.
  3. Roast over a rack at 180C for 1 hour 20 minutes. Cool then chill. Cut into thin slices and serve on rye bread with salad.


You can also line with spinach leaves before putting the stuffing on.

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