Sunday Sausage-stuffed Chicken Parcels

“After a good dinner one can forgive anybody, even one’s own relatives.”
Oscar Wilde

4 Chicken Breasts
1 cup thawed Pork Sausage Meat
4 slices of Bacon
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1 Splash of Olive Oil

Pound your breast to ½” thickness. OWCH! I use a vintage metal meat thumper. It’s a vicious looking thing but works like a charm. If you’re having a frustrating day, this is just the way to vent. I use a heavy wooden cutting board for a base, and some plastic wrap on top. You can also use a thick clear freezer bag. Don’t zip it up, just fold the open end over.

Divide the sausage meat into quarters and spread over one side of each breast. Sprinkle the rosemary over each. No need for salt. There’s salt in the pork sausage and the bacon. Roll each one up and wrap in bacon. Tuck the bacon ends underneath. Put each on a doubled up square of tin foil. Twist the ends like a Christmas Cracker. Place the packs into a pot of boiling water, lower to a bubbly simmer for 20 minutes. Remove with tongs and set aside for 10 minutes.

Unwrap your lovelies. Splash a little olive in a pan, and place your breasts in and brown. Remove and set aside for 5 minutes. Deglaze the pan with ¼ cup of white wine or brandy if you’ve got it (if not use a little broth or water). Slice each breast into four or five slices, arrange neatly on individual plates, and drizzle on glaze. Serves 4.