Ingredients :
- 100g couscous
- Stock of boiling chicken 175ml
- 50g butter
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 100 g of pine nuts
- 140 g dried apricots, roughly chopped
- a small handful of parsley, roughly chopped
- 2 tbsp mint leaves, roughly chopped
- 1 lemon
- 1 egg, in shake
- 6 skinless chicken breasts
- 16 streaky baco rashers
How To Make :
- Put the couscous into a large heat-resistant bowl, then pour the stock, then cover with cling film for 5 minutes until seeped. Melt half butter into the pan, then fry the onion and garlic for 5-8 minutes until tender. Then set aside first. Fry the pine nuts for a few minutes until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add the juice of lemon juice, season, then stir the eggs, leave to cool.
- You can use the back of the knife, Make some slashes at the thickest part of each chicken breast and put between 2 sheets of paper stick. Use a heavy frying pan to slice the chicken with 1cm thickness. Arrange chickens on top of meat, so there is no gap, but let it be baking. (It helps to roll the chicken.)
- To lay chicken stuffing with lengthwise and Using tin foil to help roll up bacon and chicken. Wrap tightly in foil, turn the end to hold it, then chill for 2 hours or up to 1 day.
- Preheat oven to 180C. Place the chicken, paste it down, Cook for 30 minutes, then wrap the foil and apply a grill with remaining butter. Cook, for 20-30 minutes until cooked, and serve while warm.
