Panfried Chicken breast stuffed with aubergine & asparagus, wrapped in bacon
Lintu
ingredients
- 6 chicken breast, flattened with mallet
- 1 aubergine, cut thinly in 6 slices, griddled or roasted
- 18 stalks of asparagus (I used Thai asparagus which is much smaller)
- 18 bacon rashes
- Pepper to taste
directions
- 1
Spread clingwrap onto a flat surface. Place 3 slices of bacon vertically.
- 2
Place chicken breast horizontally in the middle of the bacon strip.
- 3
Place sliced aubergine and 3 stalks of asparagus on top of chicken breast horizontally. Season with pepper.
- 4
Then using the end of the cling wrap, slowly roll the bacon and chicken into place. Tugging it tightly as you go. In the end you have a nicely rolled parcel, snugly covered in clingwrap. Refridgerate for at least 1 hour.
- 5
Remove cling wrap individually. Set oven to 180C.
- 6
In the hot pan, sear both sides of chicken roll. When browned, place into roasting pan.
- 7
Cook in oven for 25 mins, then leave to rest with covered foil.
- 8
Serve with roasted potatoes and a slice of lemon squeezed generously on top.
Source: Lintu
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