Chicken and apricot roll

Ingredients


720g chicken mince
1 slice bread crumbed
salt and ground black pepper
2 tbs lemon juice
1 tbs water
2 tsp mixed herbs

Stuffing

18 dried apricot halves chopped
1 cup water (less if using the microwave to soften the apricots)
1 small onion finely chopped
1 slice bread, crumbed
1 tsp mixed herbs

Glaze

4 tsp apricot jam
1 tbs water
1 tbs soy sauce

Combine the chicken mince, breadcrumbs, salt & pepper, lemon juice, water and herbs in a large bowl.

Place the chopped apricots in either a small pot or a microwave proof bowl, add the water and simmer until the apricots are very soft and the water has been absorbed. (about 4 mins in the microwave) Then add the breadcrumbs, onion and herbs to the apricots and mix well. (you could add chopped celery or other items to the stuffing if you like)

Place a large piece of glad wrap on the bench and press out the chicken mixture into a rectangle (on top of the glad wrap), about 25 cm long and about 15 cm wide. Just keep working with the chicken until you get a rectangle of even thickness.

Spread the apricot stuffing along the length of the chicken, closer to the edge nearest you. Lift the edge of the plastic nearest you and roll the chicken up, like a big sausage roll, keeping it firm.

Lay some baking paper inside a large rectangular baking dish (or on an oven tray) and then using the glad wrap, lift the roll onto the dish or tray and carefully remove the glad wrap.

Heat the apricot jam, water and soy sauce until it mixes together then brush the roll with the mixture.

Bake at 180 deg for about 45 mins.