Chicken Parcels
Ingredients
- 4oz Pork Sausage Meat
- 2 Mushrooms (Chopped)
- 1 Small Onion (Finely Chopped)
- 1 clove of Garlic (Crushed)
- 2tbsp Sage & Onion Stuffing Mix (Mixed with Boiling Water)
Directions
Take 4 large or 6 small Chicken Breasts, wash and pat dry with kitchen roll. Cut into 12 portions.
N.B. You can make larger parcels if you like, but remember to allow longer to cook throughly.
Make a deep slit in the chicken and stuff with a spoonful of the mixture.
Wrap with a rasher of bacon so as to cover the slit, and overlap. You can secure with a cocktail stick (this helps to hold the parcel together if you BBQ) or tie with string.
Place in a hot oven, on a rack if possible to allow juices to drain, Gas 6/190 degrees centigrade for 35/45 minutes depending upon size. Place under grill to crisp bacon if required. These can also be cooked on the BBQ.
NB. You can cook these at home and freeze. To reheat you can slice and grill or BBQ.
ALTERNATIVE
You can vary the recipe by using Stilton cheese (I use cheese that has been around a while and no one wants to eat), then wrap with parma ham or similar.
N.B. These are best cooked in the oven as you can add the juice to the gravy.
