Honey-glazed rolled chicken with apricot and kaffir lime stuffing
(at time of publication)
- 3 slices gluten-free wholegrain bread
- 1 medium or 2 small kaffir lime leaves
- 1 tablespoon chopped fresh parsley
- ½ cup dried apricots, chopped
- 1 egg
- 2 tablespoons liquid honey
- 2 tablespoons apricot jamjellyX
- 1 ½ tablespoons gluten-free soy sauce
- ½ teaspoon five spice
- 2 large skinless, boneless chicken breasts in 1 piece
- 4 pieces 40cm-long string or twine
- 2 star anise (optional)
1 Preheat oven to 180°C.
2 To make stuffing, use a stick blender or food processor to crumb bread slices. Add kaffir lime leaf and parsley and pulse again. Add apricots. Add more kaffir lime leaves for extra flavour if desired. Mix in egg.
3 To prepare marinade, combine ingredients in a saucepan. Heat gently until jam is dissolved.
4 Place chicken breast in 1 piece in a plastic bag so the meaty side is as flat and even as possible. Cover meat with plastic and use a rolling pin to beat meat to make the whole breast an even thickness.
5 Carefully lift chicken out of bag and place on a board. Spread stuffing over meat and press down firmly then roll chicken around stuffing. With the join underneath, slide a piece of string under bundle. Tie up with a double knot – tight enough to hold roll together but not so tight meat bulges out either side of string. Repeat with other pieces of string spacing out so roll is an even shape. Attach a star anise (if using) to every second string. Use your fingers to poke excess stuffing back into the ends.
6 Place chicken roll in an ovenproof dish. Brush with marinade and refrigerate for 1/2 hour. Brush again with marinade. Bake for 1 hour or until juices run clear, brushing frequently with the remaining marinade. Slice and serve hot or cold with vegetables or a salad.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 2g
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