Chicken, Sausage And Egg Roulade
- 8 slices smoked bacon
- 1 1/4 pounds skinless chicken breast fillets
- stuffing
- 8 ounces pork sausage meat
- 2 teaspoons English mustard
- 6 ounces ham diced
- 4 tablespoons fresh flat leaf parsley chopped
- 5 hard boiled eggs
- 2 tablespoons honey warmed
- 2 teaspoons black peppercorns crushed, to garnish
- salad to serve
- Preheat oven to 350u0b0F. Lightly grease a large sheet of foil. Stretch bacon along foil, overlapping slightly.
- 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.
- 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.
- Garnish with peppercorns. Slice. Serve with salad.
bacon, chicken, stuffing, pork sausage meat, english mustard, ham diced, flat leaf parsley, eggs, honey, black peppercorns, salad
Taken from www.yummly.com/recipe/Chicken_-Sausage-and-Egg-Roulade-1400652 (may not work)