Mini Roast Chicken With Stuffing

You cannot beat a roast chicken dinner, especially when it’s a mini roast chicken dinner.

Mini Roast Chicken

A delicious apricot, apple & ginger stuffing center wrapped in a layer of chicken then topped with bacon. A tasty roast all wrapped up in individual parcels.

I got the idea for this after receiving the tub of Kents Kitchen stuffing in a Degustabox. Have a sneaky look here for more info. Mini Roast Chicken with Stuffing 016

Mini Roast Chicken with Stuffing


1 tub of Kents Kitchen Apricot, Apple & Ginger Stuffing

4-6 Chicken breasts

6-12 rashers of bacon

makes approx 4-6 mini roast chicken breasts


1. Preheat the oven to 190C.

2. Make up the Kents Kitchen Stuffing as per the packet instructions but don’t make into balls. Set aside.

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3. Cut each chicken breast in half lengthways without cutting all the way through. Creating a butterfly shape.

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4. Lay the chicken breasts between two sheets of cling film and bash with a rolling pin to flatten.

5. Put as much stuffing in the center of the flattened chicken breast as you desire, careful not to overfill.

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6. Roll up each breast and wrap in enough bacon rashers to seal.

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7. Place on a baking tray and pop into the oven for 30-40 minutes until the chicken is cooked and the bacon crispy.

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8. Serve up with crushed new potatoes and crispy kale.Mini Roast Chicken with Stuffing 011 Mini Roast Chicken with Stuffing 020

This is a great quick Sunday roast idea.

Or a mid week meal if you just cannot wait until Sunday!


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