Chicken roll with apricots and bacon
- chicken (fillet) – 600 g
- dry-cured bacon – 16-18 strips
- Lemon juice
- olive oil or butter – 1 tbsp.
- pine nuts – 100 g
- chicken broth – 175 ml
- small onion – 1 pc.
- couscous – 100 g
- dried apricots – 140 g
- salt – to taste
- parsley – 1 bunch
- fresh mint – 3 sprigs
- Prepare the roulade filling. Bring the chicken broth to a boil and pour it over the couscous in a suitable container. Immediately cover with a lid or plastic wrap and let sit for 5 minutes to absorb all the liquid.
- Toast the pine nuts in a dry frying pan. Peel and finely chop the onion, then fry in 1 tablespoon of oil until soft. Finely chop the dried apricots. Wash and chop the parsley and mint leaves.
- Lightly stir the couscous and season with lemon juice to taste. Add the fried onions and pine nuts, chopped dried apricots, parsley, and mint. Season with salt and ground pepper.
- Place the chicken fillet between two layers of cling film on a work surface and beat lightly until its thickness is uniform throughout (1–1.5 cm).
- Line a baking sheet with foil and lay the bacon strips overlapping each other on the foil. Then, using the back of a knife, gently stretch the bacon lengthwise. Place the pounded chicken breast evenly and tightly on top of the bacon, then spread the prepared filling on top (leaving a small border of bacon on the long side to make it easier to roll up). Roll the roulade along the long side and wrap it tightly in foil. Refrigerate the roulade for 30-40 minutes.
- Preheat the oven to 180°C. Place the baking sheet with the chicken roulade in the preheated oven and bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes. To crisp the bacon, grill the chicken roulade for 5 minutes (be careful not to overcook the chicken).
- Then cool the roll completely, cut it crosswise into slices 1.5-2 cm thick.
Chicken roll with apricots and bacon is a wonderful appetizer for any festive event.
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