Ingredients
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4 chicken breasts
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250g streaky bacon
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1 tablespoon Jelly Wrestle cranberry jelly
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Fresh basil leaves, to garnish
Cranberry & Walnut Stuffing
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50g butter
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1 onion, finely diced
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1 tablespoon Italian Stallion
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½ cup chopped walnuts
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1 ½ cups panko breadcrumbs
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2 tablespoons dried cranberries, roughly chopped
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1 large egg
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Man Grind, to season
Directions
- Preheat the oven to 180ºC fan bake.
For the stuffing, melt the butter in a frying pan. Add the onion and cook for 3–4 minutes until softened.
Add the Italian Stallion and then the walnuts. Add the panko and cook off for 1 minute. Add the cranberries.
Transfer to a bowl and allow to cool slightly before adding the egg.
Season with Man Grind and mix well to combine.
Butterfly each chicken breast.
Form a sausage of stuffing and stuff the breast. Fold the breast over the stuffing to encase.
Use 2 rashers of streaky bacon to wrap each breast.
Place the breasts in a baking dish and bake initially for 15 minutes.
Mix the Jelly Wrestle with 3 tablespoons boiling water.
Glaze the chicken breasts with the Jelly Wrestle, and return to the oven for a further 15–20 minutes until nicely glazed and the chicken is cooked through.
Allow to rest for a few minutes before slicing.
Recipe Note
You could stuff a whole chicken or turkey with this stuffing mixture, cover in bacon and glaze halfway through cooking. Alternatively you could stuff turkey breasts in the same way.
