Chicken, Sausage And Egg Roulade - cooking recipe

Ingredients

8 slices smoked bacon
1 1/4 lb skinless chicken breast fillets
None None STUFFING
8 oz pork sausage meat
1-2 tsp English mustard
6 oz ham, diced
4 tbsp fresh flat leaf parsley, chopped
5 None hard-boiled eggs
2 tbsp honey, warmed
1-2 tsp crushed black peppercorns, to garnish
None None salad, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease a large sheet of foil. Stretch bacon along foil, overlapping slightly.
Place chicken breasts, side by side, between 2 sheets of plastic wrap. Pound thinly into a 10x12 inch rectangle. Arrange flattened chicken on top of bacon.
For the stuffing, combine sausage, mustard, diced ham and parsley. Season. Spread over chicken, leaving a 1 1/2 inch border. Arrange hard-boiled eggs down center then roll up to enclose eggs. Twist ends of foil together and bake in a roasting pan for 1 hour 40 mins. Discard foil and brush with honey. Bake for 15 mins. Let cool then chill overnight.
Garnish with peppercorns. Slice. Serve with salad.