My husband invented this and will cook it on Christmas day for a no stress family dinner.
Heat Oven to 200 degrees C.
Grill or Fry Chipolatas until brown.
Cut 2/3 lengthways through the side of each chicken breast and open it up to make a 'butterfly' shape.
Lightly season both halves with salt and pepper.
Add the parsley to the stuffing mix and spread a quarter on one half of each chicken breast.
Lay a cooked chipolata on top of the stuffing and fold the other half of the chicken on top.
Wrap each breast in two rashers of bacon and secure with a cocktail stick.
Place on an oven tray and cook for 25-30 minutes until brown and crispy. It is important to make sure that the chicken is thoroughly cooked and piping hot.
Serve with seasonal vegetables and a chicken gravy flavoured with red wine or red current sauce.
Can me assembled and refrigerated earlier in the day.
Easily doubled or trebled for a crowd.
Portion control and NO CARVING!!
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