4 boneless chicken breasts, skin on
12 slices streaky bacon
sea salt and ground pepper
1 cup cooked quinoa, (⅓ cup raw)
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon each ground cinnamon and smoked paprika
6 dried apricots, thinly sliced
4 dates, roughly chopped
zest 1 orange (reserve juice)
small handful basil or parsley, chopped
1 egg, lightly beaten
Preheat the oven to 180°C fan bake.
Stuffing: Combine all the ingredients, except the egg, in a large bowl and season with salt and pepper. Stir in the egg.
Chicken: Place skin-side down, then cut each breast open so it lies flat like a book, but don’t cut all the way through, leaving it attached on one side. Season with salt and pepper.
Lay 5 slices of bacon side by side on the bench. Place one breast, skin-side down, on top. Top with half of the stuffing, then sandwich with a second breast, skin-side up, lying the thicker end over the thin end of the bottom piece. Pull the bacon up and over to cover.
Place on the baking tray, seam-side down. Place a piece of bacon over the top and tuck ends under, securing a sprig of herb, if desired. Repeat with the remaining bacon, chicken and stuffing.
Pour the reserved orange juice over the top, drizzle with oil and season. Roast for 35–40 minutes until fully cooked through. Rest for 15 minutes before carving. Serves 6.