Hello!

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

118 Comments

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)

Method

  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.

Notes

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

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account


Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like

Loading…

Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating
Join