Apple Stuffing for Chicken Breasts
This sweet stuffing made with apples and cranberries complements the saltiness of the bacon-wrapped chicken.
- Heat oven to 200C. Combine breadcrumbs, cranberries, herbs, garlic and one tablespoon olive oil in a bowl. Squeeze excess juice from grated apple and add to the bowl. Season with salt and pepper and mix well to combine into the stuffing.
- Flatten out chicken breasts on a board. Divide stuffing mixture in half and arrange in a log down the centre of each chicken breast. Roll up chicken, then wrap each chicken breast in three slices of bacon to secure filling.
- Place stuffed chicken rolls in an oven pan and drizzle with a little olive oil, then sprinkle with salt and pepper. Roast for 30 minutes, then remove to rest for 5 minutes before slicing to serve.