Hannah friendly

Recipes from a lactose-free kitchen

Wedding chicken

Wedding chicken

This is a very special recipe for us as it was the meal we thought up for our wedding breakfast last year. We spent ages trying to come up with a dish that was fit for the occasion and suitable for all our guests, but this is it: mediterrean-stuffed chicken.

Let's start with the stuffing, blend 150g sundried tomatoes with one bunch fresh basil and add a little salt and pepper if you think it needs it. There should be enough oil in the sundried tomatoes to make a smooth paste but add extra olive oil if it seems a little dry.

Next take 2 chicken breasts, wrap them in cling-film then bash with a rolling pin until they are about 1cm thick. Now comes the fiddly bit, stuffing and rolling. Layer 3 or 4 slices pancetta on to a piece of cling-film and lay one chicken breast on top of it. Spread the chicken breast with the tomato and basil paste then tightly roll and secure with wooden skewers. Heat a frying pan with a little oil in it and seal the chicken on all sides until golden. Put in the oven and cook for 20-30 minutes at 200C until cooked through. We like to serve this with roasted new potatoes and green beans. This is a special meal for us so we hope you enjoy it too!