For the stuffing:

• 5 slices stale bread
• 1 small onion - finely chopped
• 6 dried apricots - chopped
• handful of pecan or walnuts nuts
• 1 tsp dried or fresh thyme,
• 1 free range egg
• 50ml double cream
• 1 tbs butter & oil
• salt & pepper

For the rolled chicken:

• 1 chicken breast or 2 deboned thigh per person
• 2 slices of bacon or Carmarthen ham per person

1. Make up a batch of stuffing by blitzing some stale bread in a processor.
2. Peel and finely chop an onion, fry in a little butter and a drop of oil.
3. Add the onion to the breadcrumbs, then add a tablespoon of dried thyme, salt and ground black pepper and mix well.
4. Add one egg and 1Tbs of double cream to make the stuffing moist (this makes it easier to roll).
5. Place a sheet of cling film on the worktop and lay the ham /bacon on top of the cling film.
6. Take a chicken breast and, using a sharp knife, butterfly (open up) the breast to make it thin and flat.
7. Place the chicken breast on top of the Parma ham / bacon and place a handful of stuffing in the centre.
8. Fold the long side nearest you, over the stuffing to enclose, gently pressing on the filling.
9. Roll to form a cylinder.
10. This can now be stored in the fridge until you are ready to cook, so this is a great meal to prepare in advance, ready for visitors.
11. When you are ready to cook, remove the cling film and place the stuffed chicken roll on a baking tin and cover with foil.

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn