Boursin and Herb Stuffed Chicken

Pre-heat oven to 180ºC

Filling: Wash the spinach and remove the stems. Wilt it quickly in a hot pan with just the water that is clinging to the leaves. Refresh it in cold water and squeeze out the excess water.

Place the spinach, peas, garlic, lemon zest, fennel seeds, parsley and basil in a food processor and process until well mixed. Add the boursin cheese and breadcrumbs, season well and pulse to make a paste.

Lay the bacon slices side by side on top of a large piece of baking paper. Place the chicken skin side down on top of the bacon and butterfly the meat to make it lie more evenly. Season well with salt and pepper.

Using a spatula, spread the paste over the meat then lay the salami slices over the paste. Place the red capsicum strips in a line down the centre.

Using the paper to assist, roll the chicken up. Wrap the bacon around the chicken and tie the roll securely with string. Place seam side down in a shallow baking dish and roast for 30 minutes. Turn the chicken over and roast for a further 30 minutes or until the juices run clear.

Allow the chicken to cool, then cover and place in the refrigerator overnight. Take out of the fridge 40 minutes before serving and cut into slices to serve. Serves 8-10

Boursin Cheese is a French cream cheese flavoured with garlic and herbs. As an alternative, should it not be available, use a soft, creamy feta and add a clove of crushed garlic and some
chopped fresh thyme.
 

Wine Match: Wairau River Riesling 2002.