Prunes Stuffed With Chicken Liver Pate And Wrapped With Bacon Food

BACON WRAPPED STUFFED CHICKEN

Steps:

• Preheat the oven to 175C Bake
• Prepare a baking dish, approx 25 x 30cm, with cooking spray or oil to lightly grease and set aside
• In a frying pan, add the oil and bring to a medium heat
• Add the garlic and heat for one minute until lightly golden
• Add the spinach and gently cook until it has wilted down
• Place the spinach in a medium bowl and set aside to cool for 10 minutes
• While the spinach is cooling prepare the chicken breasts
• You will need a chopping board and a very sharp knife
• Place the chicken breast on the chopping board and lay your hand over the top of the chicken breast
• Slice carefully into the side of the breast approx 1 cm from the top and slice approximately 3/4 of the way through horizontally, do not slice it all the way
• Repeat with the remaining chicken breasts and set aside.
• Once the spinach as almost cooled add the finely crumbled feta, the grated cheese and a pinch of salt and pepper and stir well
• To stuff the chicken - open the sliced chicken breast and take a scoop of mixture and place this in the centre of the breast (be generous with the stuffing as long as the lid almost closes) and close the chicken lid
• To wrap the chicken you will need 2-3 strips of bacon per chicken breast
• Take a piece of bacon and start by placing one end underneath the thickest end of the breast, then carefully wrap the bacon around the chicken, careful not to overlap too much, ending underneath again or tucking the end of the bacon into the strip next to it
• Repeat with the strips of bacon until the chicken breast is covered and all the ends are underneath the chicken.
• Lift the chicken breast covered in bacon and place in the prepared baking dish
• Repeat with the remaining chicken
• Bake for 50-60 minutes or until the bacon is golden and the chicken is fully cooked, test with a knife and the chicken should not longer be pink and the juices should run clear.
• The timing will depend on the size of the chicken breasts
• Remove from the oven and allow to stand for 5 minutes before serving
• Serve with salad, roast vegetables or fragrant coriander rice
• Enjoy!

ALMOND-STUFFED BACON-WRAPPED PRUNES

Steps:

• Heat the oven to 450 degrees F/230 degrees C.
• Stuff the prunes with the almonds. Cut the bacon in half and wrap a piece around each prune. Set on a baking sheet and broil until the bacon is crisp, about 10 minutes, turning once. Serve hot with cocktail picks for spearing.

PRUNES STUFFED WITH CHICKEN LIVER PATE AND WRAPPED WITH BACON

Steps:

• Soak the prunes overnight in the port and red wine.
• Saute the chicken livers in a few tablespoons butter until just done.
• Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
• Chop finely.
• Stuff the prunes with the pate.
• Wrap with a bit of bacon.
• Secure with a toothpick.
• This can all be prepared ahead of time.
• Just before the guess arrive saute until the bacon is crispy.
• Serve to guests.