Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Biscotti-stuffed chicken breasts with roasted Mediterranean vegetables

Other 10 Mins Prep · 20 Mins Cook

To make the biscotti stuffing, roughly crush the biscotti and place it in a medium-sized heat-proof bowl. Pick the leaves from the herbs and roughly chop. Finely chop the shallot and crush the garlic. Melt the butter in a medium-sized pan. Sauté the shallot and garlic together in the butter. Season and cook until softened, approx. 5-7 minutes. Add the herbs to the pan. Cook for approx. 1 minute before adding in two-thirds of the stock. Allow to warm through. Pour the stock over the biscotti and toss well. Whisk the remaining stock and egg together, then stir into the biscotti mixture. Set aside.
Butterfly the chicken breasts by slicing them in half horizontally, without cutting them all the way through. Open the breasts and season both sides. Use a rolling pin to flatten them. Divide the stuffing between the chicken breasts and fold the breast over the filling.
Place a sheet of cling film on the countertop and lay four slices of bacon on top. Place the stuffed chicken breasts on the beef bacon. Using the cling film, roll the bacon over the chicken. Remove the cling film. Secure the bacon in place with toothpicks.
Place the vegetables in the air fryer basket with the rolled chicken placed on top. Air fry for 20 minutes until cooked through.
Serve immediately with the roasted vegetables.