Festive Stuffed Chicken

INGREDIENTS:

• 4 Large Chicken Breasts
• 8 Rashers of Streaky Bacon
• 1kg Small Potatoes either Baby or Miniatures
• 1 Onion finely sliced
• 2 Red Peppers -roughly chopped
• 2 Yellow Peppers - roughly chopped
• 1 Courgette- into chunks
• 2 Large Red Onions into quarters
• 220g Vine on Piccolo Tomatoes
• 2 Garlic Bulbs

STUFFING

• 200g sausage meat
• 100g Coarse Natural Breadcrumbs - Panko works well
• 50g Chopped dried Cranberries
• 50g Chopped dried Apricots
• 1Tsp Dried Sage
• 1 Tsp Dried Onion Granules.

METHOD:

1. Preheat the oven to 210C/ 190C Fan/ Gas Mark 5
2. Start by mixing all of the stuffing ingredients together in a bowl using a little tepid water to bring together. Butterfly the chicken breasts out and stuff with the stuffing mixture and roll to form a seal. Wrap each breast in two rashers of streaky bacon and arrange on a baking tray.
3. For the Hasselback potatoes, slice the potatoes as close together as you can ensuring you don't go all the way through. Add to a roasting tin with a glug of olive oil, pinch of sea salt,the finely sliced onion and a halved garlic bulb. Add these to the top shelf of the oven they will take the longest to cook.
4. After the potatoes have been cooking for 10 minutes add the chicken breasts to the oven.
5. In a roasting pan add the remaining mediterranean vegetables with a good glug of olive oil, pinch of sea salt and the remaining halved garlic bulbs. Roast these for the remaining 20-30 mins.
6. Remove everything from the oven after a total cook time of 45-50 mins, ensuring the potatoes are tender and crisp, the chicken is cooked through and the roasted vegetables have softened.