The stuffing for this chicken is similar to sausage meat so to save time feel free to replace with and Italian style sausage meat, just skin the sausages and stuff the chicken as below.
To make ahead, stuff the chicken and then freeze without the prosciutto topping.
If you can get chicken breasts with the skin on, omit the prosciutto, I only use it to protect the breasts if my butcher only has skinned breasts.
Leftovers are great, thinly sliced through a salad or even in a toasted sandwich with sundried tomatoes and a little cheese!
6 chicken breasts
150g minced pork
100g minced bacon
1/4 teaspoon fennel seeds
1 garlic clove
salt and pepper
6 slices prosciutto
Begin by making the stuffing.
In a mortar and pestle, crush the garlic, fennel, a very small pinch of salt and a good grinding of fresh pepper.
In a bowl, combine the pork, bacon and garlic mix, set aside if you have time for a few hours in the fridge. If you don’t have time just continue.
Take the chicken breasts and cut along the side to create a pocket.
Divide the stuffing into 6 equal portions.
Stuff each breast with the stuffing and wrap over lengthwise with prosciutto.
Preheat the oven to 190 degrees Centigrade and prepare a baking sheet.
Roast the chicken for 40 mins, uncovered.