Ingredients

• 4 x Chicken Breast

• 2 x Cups Green Peas. Frozen peas work well

• Olive oil

• 100g x Streaky bacon

• 2 x Medium leeks - washed and sliced. See note below

• 1 x Medium bunch shallots. Finely diced

• 4 x Garlic cloves - finely diced

• 1 x Cup very best, rich home made style chicken stock

• 1 x Cup chopped parsley

• 1 x Tablespoon lemon juice

• 1/4 x Teaspoon black pepper

• Salt to your taste or special diet

Preparation

Cut the bacon into 4cm pices then add a little olive oil into a medium hot pan and fry down until crispy, then set aside.

Next, add a little more olive oil and add the Leeks, Shallots and the Garlic and cook down until soft and caramelised then deglaze the pan with the chicken stock.

Next add the peas and return the bacon to the pan and stir well. Then add the lemon juice, salt, pepper and parsley and allow to slightly reduce before serving.

Roulade of Chicken. Slice the chicken breasts down the middle to give two - three pieces depending on size. Then on a firm cutting board cover the chicken with plastic cling wrap and lightly flatten and pat dry. Then in a small bowl mix the diced apricots, breadcrumbs and olive oil to give a firm paste.

Now, lay out your flattened chicken pieces and place the apricot paste down the centre then roll the chicken into a sausage shape and using kitchen string tie together. Next place your chicken in a baking pan, lightly cover with olive oil and in a pre heated oven to 200c bake for around 20 minutes until the chicken roulades are firm and brown. Allow to cool the slice into 2cm medallions and place on top of the peas and bacon.

Important: Halve the leeks lengthwise then thinly slice across and thoroughly wash before adding

Comments: A rich homemade style chicken stock is essential to this recipe.