Ingredients
- 400g sweet potato, peeled, diced
- 1 bunch dutch carrots, peeled, trimmed (leaves reserved)
- 4 Tbsp Cobram Estate Herb Infused Extra Virgin Olive Oil
- Sea-salt flakes and freshly ground black pepper, to season
- 8 chicken tenderloins
- 4 rindless middle bacon rashers, halved crossways
- 250g trussed cherry tomatoes
Stuffing
- 2 Tbsp Cobram Estate Herb Infused Extra Virgin Olive Oil
- ½ red onion, finely chopped
- 1 clove garlic, crushed
- 2 cups fresh coarse breadcrumbs
- 1 egg
- Sea-salt flakes and freshly ground black pepper, to season
Method
- Preheat oven to 200C.
- Arrange sweet potato and carrots on a large oven tray. Drizzle with half the oil and season. Bake for 15 minutes. Remove from oven.
- Meanwhile, to make stuffing, heat oil in a small frying pan over medium heat. Add onion and garlic, cook, stirring for 5 minutes until soft.
- Transfer onion and oil from pan into a large bowl. Stir in breadcrumbs and egg. Season with salt and pepper.
- Divide mixture into 8 portions. Put one portion on top of each chicken tenderloin and spread to coat top surface of chicken.
- Wrap one piece of bacon around each piece of chicken. Secure with a toothpick and set aside on a plate.
- Increase oven to 220ºC. Arrange chicken and cherry tomatoes on oven tray, in between sweet potato and carrot. Drizzle with remaining oil and season with salt and pepper.
- Roast for 15-20 minutes until chicken is cooked through and bacon is lightly browned. Serve chicken with vegetables.
