Ingredients:
- 1 De-Boned Chicken (from Butcher with no wings or drumsticks)
- 1 Chicken Breast
- Fresh Parsley, Oregano & Basil
- 1 Garlic Clove
- Olive Oil
- Salt & Pepper, All spice
- 6 Large Potatoes
- 3 Large Carrots
- 3-4 Large Button Mushrooms
- 2 Eggs
- ½ Cup Romano Cheese (Grated)
- Glad Bake
- String (to tie together)
- Salad:
- 1 Large Fennel
- Rocket & Spinach Leaves
- Kalamata Olives
- Cucumber
- Bocconcini
- Red Wine Vinegar
Method:
- Place 1 sheet of glad bake on the cutting board, rub paper with salt & lay deboned chicken out.
- Cut off all fat & cut breasts in half and spread out over chicken.
- Rub with salt, pepper and sprinkle with all spice.
- Blend oregano, parsley, basil, garlic and ½ cup olive oil with hand blender until it looks like pesto.
- Spread all over chicken.
- Add another chicken breast through middle.
- Place chicken aside to marinade in fridge.
Stuffing:
- Chop 1 potato & 3 mushrooms.
- Fry on the stove with olive oil, season with salt & pepper.
- Beat 2 eggs & add ½ cup of Romano/Parmesan cheese.
- Pour all over potatoes and mushrooms. Cover with lid until it looks like an omelette.
- Place another piece of glad bake under chicken.
- Scoop stuffing onto chicken with spoon.
- Roll (using paper) from thighs to breast (as thicker).
- Grab other side and roll back so split is in the middle.
- Overlap one piece over the other to completely cover.
- Scrunch ends together (pushing stuffing back in.
- Tie with string on each end like a Bon Bon.
- Place in baking dish sideways to cook for 45 minutes.
- After 45 minutes, roll over onto other side for another 45 minutes.
- Cut 3 – 4 potatoes and carrots, place in another dish – season with salt and pepper, mixed herbs, etc.
- Place in oven and cook until soft through middle.
- Rest for 10 minutes, slice and then serve with Potatoes and Salad