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Stuffed chicken with chargrilled capsicum

  • 0:45 Prep
  • 1:20 Cook
  • 10 Servings
  • Advanced

Ingredients

  • 3 red capsicums
  • 1 tablespoon olive oil
  • 2 bacon rashers, rind removed, finely chopped
  • 30g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 5 marinated green olives, pitted, finely chopped
  • 1 lemon, rind finely grated
  • 2 tablespoons chopped fresh continental parsley
  • 5 single chicken breast fillets

Method

  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Brush the capsicums with half the oil. Bake, turning occasionally, for 45 minutes or until the skin is charred and blistered. Place in a plastic bag and set aside to cool. Peel and seed the capsicums. Cut into 2cm-thick strips.
  • 2
    Cook the bacon in a non-stick frying pan over medium-high heat, stirring occasionally, for 3-4 minutes or until golden. Transfer to a bowl. Reduce heat to medium. Add the butter and onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the onion mixture, breadcrumbs, olive, lemon rind and chopped parsley to the bacon. Season with salt and pepper. Mix to combine.
  • 3
    Starting from the thick end, cut each chicken breast in half horizontally, keeping the tenderloin attached to one half. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a rolling pin to gently pound until 1cm thick. Repeat with the remaining chicken. Top each with some capsicum and 2 tablespoons of breadcrumb mixture. Roll up to enclose filling. Use unwaxed white kitchen string to tie each roll at 2cm intervals to secure.
  • 4
    Preheat oven to 200°C. heat remaining oil in a large frying pan over high heat. Cook half the chicken, turning occasionally, for 3-4 minutes or until golden.transfer to a baking tray. Repeat with remaining chicken. Bake for 15 minutes or until cooked through.

Source: taste.com.au

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