Stuffed & Rolled Roast Chicken - cooking recipe

Ingredients

1 7/8 kg chicken, fully boned
150 g sourdough breadcrumbs
100 g kalamata olives, chopped
2 tablespoons sour cream
1 eggplant, sliced and grilled
100 g prosciutto, sliced
25 -50 g sun-dried tomatoes (Adjust to suit your taste)
200 g danish feta, crumbled
flat leaf parsley, roughly chopped
olive oil

Preparation

Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
In a bowl combine the crumbs, olives and sour cream.
Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
Lay the prosciutto slices over the top, followed by the sundried tomato.
Form a log with the fetta and parsley and put it down the centre of the chicken.
Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
Bake for 1 hour, cool and place in the fridge.
Serve sliced on a platter.