Bacon wrapped chicken liver stuffed chicken fillets

Serves 4

4 chicken breast fillets
8 large rashes bacon (2 per fillet)
1/2 tbs olive oil
salt and pepper

STUFFING MIXTURE
1/2 tbs olive oil
1 glove garlic crushed
2 shallots finely chopped
250g chicken livers (cleaned)
1/2 tbs sage
1/4 cup dry white wine
1/3 cup roasted pine nuts

3 slices bread ( soaked in water for 5 minutes, then drain water by squeezing water out with your hands)
1/2 lemon zest

1/3 cup Parmesan cheese
salt and pepper

Nuts & Bolts

Stuffing Method:

1. In a large frying pan on medium heat add oil, garlic and shallots and sweet down for 3-4 minutes. Add chicken livers cook for 1 minute.

2. Add wine, cook until all wine has evaporated. Add sage and pine nuts, cook for a further 2 minutes. Take pan of the heat.

3. In a food processor add liver mixture, bread that has been soaked in water ( make sure water has been drained from bread)
lemon zest, Parmesan cheese and season to taste. Mix well in the blender. Set aside until later.

1. Preheat oven to 200c.

2. Cut each chicken fillet almost in half and open out like a book. Stuff the liver mixture inside then close up. Wrap each fillet in bacon rashes. If you have some butcher string tie around fillet -3 time so it holds it shape, and easier to handle.

3. In a large frying pan add oil and sear of all sides of the fillet to crisp up the bacon.

4. Place in a roasting tray, covered with foil for 20 minutes.

5. After 20 minutes of cooking take of foil and cook uncovered for 10 minutes or until chicken is cooked.

When serving poor all the delicious pan juices over the chicken.