Directions:
- Preheat oven to 180degC. Place your boned chicken skin side down on a work surface.
- In a bowl combine the crumbs, olives and sour cream.
- Spread the eggplant slices evenly over the chicken and press the breadcrumb mixture on top.
- Lay the prosciutto slices over the top, followed by the sundried tomato.
- Form a log with the fetta and parsley and put it down the centre of the chicken.
- Roll the chicken to form a big log (basically fold in half), tuck in the ends and secure with wooden skewers.
- Tie the chicken with string to ensure the shape is even, brush with olive oil and place in a baking tray seam side down.
- Bake for 1 hour, cool and place in the fridge.
- Serve sliced on a platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1298.8 Kcal (5438 kJ) | ||
| Calories from fat | 793.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.16g | 136% | |
|---|---|---|---|
| Cholesterol | 478.31mg | 159% | |
| Sodium | 1242.46mg | 52% | |
| Potassium | 1612.01mg | 34% | |
| Total Carbs | 13.54g | 5% | |
| Sugars | 8.14g | 33% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 103.23g | 206% | |
| Vitamin C | 20.1mg | 34% | |
| Iron | 5.5mg | 31% | |
| Calcium | 226.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 185.58 Kcal (777 kJ) | ||
| Calories from fat | 113.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 136% | |
|---|---|---|---|
| Cholesterol | 68.34mg | 159% | |
| Sodium | 177.53mg | 52% | |
| Potassium | 230.33mg | 34% | |
| Total Carbs | 1.93g | 5% | |
| Sugars | 1.16g | 33% | |
| Dietary Fiber | 0.65g | 18% | |
| Protein | 14.75g | 206% | |
| Vitamin C | 2.9mg | 34% | |
| Iron | 0.8mg | 31% | |
| Calcium | 32.3mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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