Chicken, Sausage And Egg Roulade

• 8 slices smoked bacon
• 1 1/4 lb skinless chicken breast fillets
• None None STUFFING
• 8 oz pork sausage meat
• 1-2 tsp English mustard
• 6 oz ham, diced
• 4 tbsp fresh flat leaf parsley, chopped
• 5 None hard-boiled eggs
• 2 tbsp honey, warmed
• 1-2 tsp crushed black peppercorns, to garnish
• None None salad, to serve

1. Preheat oven to 350u0b0F. Lightly grease a large sheet of foil. Stretch bacon along foil, overlapping slightly.
2. Place chicken breasts, side by side, between 2 sheets of plastic wrap. Pound thinly into a 10x12 inch rectangle. Arrange flattened chicken on top of bacon.
3. For the stuffing, combine sausage, mustard, diced ham and parsley. Season. Spread over chicken, leaving a 1 1/2 inch border. Arrange hard-boiled eggs down center then roll up to enclose eggs. Twist ends of foil together and bake in a roasting pan for 1 hour 40 mins. Discard foil and brush with honey. Bake for 15 mins. Let cool then chill overnight.
4. Garnish with peppercorns. Slice. Serve with salad.

bacon, chicken, stuffing, pork sausage meat, mustard, ham, flat leaf parsley, eggs, honey, black peppercorns, salad

Taken from recipes-plus.com/api/v2.0/recipes/29044 (may not work)