Bacon wrapped mini roast chicken with mushroom, bacon and onion stuffing cooked with spinach and cheese

Directions

1Melt butter on stove, then add in the chopped onion ,bacon pieces and mushrooms to brown.

2In a large bowl combine the breadcrumbs, egg and chicken stock , followed by the butter, onion, bacon pieces and mushrooms and the rest of the dry ingredients, mix well until combined. If not wet enough add a dash of water. Once all combined separate and roll into 4 logs to fit onto the chicken.

3Slice the chicken breasts in halves to get 4 pieces, place the stuffing log in the middle then roll tightly with a rasher of bacon and hold together with toothpicks.

4Place in slow cooker with 3/4 blobs of butter then cover with spinach.

5cook on low 5/6 hours depending on your slow cooker.

6Half way through cooking sprinkle half cup cheese over the top and do the same at last 30 minutes remaining with the other 1/2 cup cheese or can sprinkle the last lot of cheese at the end and place under grill or in oven 5/10 minutes to crisp up if preferred.

7

8Serve with vegetable or garden salad.