Chicken Toulouse Roulade - cooking recipe

Ingredients

6 boneless skinless chicken thighs
6 Toulouse sausages (depending on the size of chook the thighs came from) or 6 chipolata sausages (depending on the size of chook the thighs came from)
250 g streaky bacon (6 or 12 rashers depending on how cut) or 250 g pancetta (6 or 12 rashers depending on how cut)
200 g orange duck pate

Preparation

Preheat oven to 180C (350F).
Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage).
Take a rasher/slice of bacon/pancetta and lay out on a copping board - if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product.
Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up).
Spread 1/6 of the pate into the centre half of the thigh.
Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the 'join'. (You may need to secure with toothpicks).
Repeat for the other 5 thighs.
Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear.
Remove from the oven and leave to stand for 5-10 minutes.
Slice each roulade into 1cm thick slices and serve.