Stuffed Chicken Breast with Leek, Bacon, Mushroom Stuffing

One Sunday morning, having no idea what to have for dinner, I looked in my fridge. I saw one leek, some mushrooms, celery, chicken breast and bacon. I had a Masterchef Invention Test moment and this meal was born!

Ingredients

2 chicken breasts

Stuffing
2 sticks celery, finely diced
1 onion, finely diced
Mixed herbs
50g butter
1 leek, white part only, finely sliced
100g mushrooms, finely diced
2 rashers of middle bacon, rind remove and finely diced
Toasted Bread Crumbs
1 egg
Salt, pepper to taste

Method

Melt butter in a fry pan. Once melted, add celery, onion, leek, bacon and mushroom until celery, leek and onion are soft. Remove from heat and cool.
Once cooled, add mixture to a bowl. Add mixed herbs, egg and salt and pepper. Add enough toasted breadcrumb so the mixture isn't too wet or dry.
Add some of the mixture to the middle of breast or leg fillet. Roll. Secure each roll with cooking string.
Add rolls into a shallow dish. Refrigerate for 1-2 hours.
Oven bake rolls at 180° for 35-45 mins or until juices run clear.