One of my absolute favourite dishes is a rolled stuffed chicken. If you have pre-stuffed the chicken, bring it back to room temperature before cooking. This is a great dish for Christmas lunch or you can pack it up and take it on a beach picnic. Try it sandwiched between two slabs of fresh bread with chutney the next day.
Ingredients
| 1 Tbsp | oil |
| 1 | onion, chopped |
| 2 cloves | garlic, crushed |
| 1 cup | frozen spinach, thawed |
| ½ cup | pistachios, roughly chopped |
| 200g | pork mince |
| Zest of | ½ lemon |
| ¼ cup | chopped fresh oregano |
| ¼ cup | chopped parsley |
| 1 | egg |
| ½ cup | fresh breadcrumbs |
| 1 tsp | salt and freshly ground pepper |
| 1 | boned chicken |
| 100g | sliced prosciutto |
AdvertisementAdvertise with NZME.
Directions
- Warm the oil in a frying pan. Add the onion and garlic, cooking until softened. Stir through the spinach. Place into a large bowl. Add the pistachios, mince, lemon, oregano, parsley, egg, breadcrumbs, salt and pepper, combining well.
- Lie the chicken out flat on a piece of baking paper. Spread the stuffing over the chicken then roll from the long side. Wrap the prosciutto around the chicken, with a slight overlap. Tie with string. Refrigerate until ready to cook.
- Preheat an oven to 180C. Place the chicken in an oven dish, drizzle with a little oil and bake for one and a half hours or until a skewer comes out clean. Keep any juices to drizzle over the top, or chill and use for gravy later.
