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chicken sourdough breadcrumbs kalamata olives sour cream eggplant tomatoes Feta flat leaf parsley olive oil
Viewed: 47 - Published at: 3 years agoIngredients
- 1 7/8 kg chicken, fully boned
- 150 g sourdough breadcrumbs
- 100 g kalamata olives, chopped
- 2 tablespoons sour cream
- 1 eggplant, sliced and grilled
- 100 g prosciutto, sliced
- 25 -50 g sun-dried tomatoes (Adjust to suit your taste)
- 200 g danish feta, crumbled
- flat leaf parsley, roughly chopped
- olive oil
Method
- Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
- In a bowl combine the crumbs, olives and sour cream.
- Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
- Lay the prosciutto slices over the top, followed by the sundried tomato.
- Form a log with the fetta and parsley and put it down the centre of the chicken.
- Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
- Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
- Bake for 1 hour, cool and place in the fridge.
- Serve sliced on a platter.
