Christmas recipes by Pree!

Stuffed chicken with chargrilled capsicum
Serves 10
Prep time: 15 mins
Cook time: 80 mins

INGREDIENTS
3 red capsicums
1 tbs olive oil
2 bacon rashers, rind removed, finely chopped
30g butter
1 brown onion, finely chopped
2 garlic cloves, finely chopped
140g (2 cups) fresh breadcrumbs (made from day-old bread)
5 marinated green olives, pitted, finely chopped
1 lemon, rind finely grated
2 tbs chopped fresh continental parsley
5 single chicken breast fillets

METHOD:
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Brush the capsicums with half the oil. Bake, turning occasionally, for 45 minutes or until the skin is charred and blistered. Place in a plastic bag and set aside to cool. Peel and seed the capsicums. Cut into 2cm-thick strips.

Cook the bacon in a non-stick frying pan over medium-high heat, stirring occasionally, for 3-4 minutes or until golden. Transfer to a bowl. Reduce heat to medium. Add the butter and onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the onion mixture, breadcrumbs, olive, lemon rind and chopped parsley to the bacon. Season with salt and pepper. Mix to combine.

Starting from the thick end, cut each chicken breast in half horizontally, keeping the tenderloin attached to one half. Place 1 piece of chicken between 2 sheets of plastic wrap. Use a rolling pin to gently pound until 1cm thick. Repeat with the remaining chicken. Top each with some capsicum and 2 tablespoons of breadcrumb mixture. Roll up to enclose filling. Use unwaxed white kitchen string to tie each roll at 2cm intervals to secure.

Preheat oven to 200°C. Heat remaining oil in a large frying pan over high heat. Cook half the chicken, turning occasionally, for 3-4 minutes or until golden. Transfer to a baking tray. Repeat with remaining chicken. Bake for 15 minutes or until cooked through.
Cheat’s tip: buy ready-made char-grilled capsicum in a jar from your supermarket