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Cold Roast Chicken Breasts in Bacon

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6 boneless chicken breasts, skinned
250g sliced mushrooms, sautéed in a little olive oil
12 thin slices of back bacon
12 sage leaves
6 sun-dried tomatoes, finely sliced
2 tbsps extra-virgin olive oil
Freshly ground black pepper
 
N.B. Items in bold are available from all MF outlets
 
Preheat oven to 220 degrees Celsius.
 
Half the chicken breasts and them flat on a board. Poke each of them with a knife horizontally to form a pocket from the round flat end.
 
Divide the sage, mushrooms and tomatoes into six and stuff firmly into the breasts. 
 
Lay two slices of back bacon close together on a board. Put one of the stuffed pockets at one end and wrap it in bacon. Repeat the process with the remaining chicken. 
 
Heat a frying pan and when it is smoking, add one tablespoon of olive oil. Seal the chicken in batches, browning all over. Place in a roasting dish and drizzle with the remaining pan juices.Roast for 20-25 minutes. Leave to cool then chill until ready to serve.
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