De bone the chicken legs with a sharp pointed knife. Chop the mushrooms and bacon, cook with the onion, thyme and garlic in extra virgin olive oil. Allow cooling, mix this mixture with the chicken mince, season with salt and pepper and bind with the egg white and cream. Fill the chicken with the stuffing and seal in a hot frying pan, finish cooking in a hot oven. Deglace the frying pan with the Marsala wine and rosemary. Stir in the chicken stock, reduce until slightly thickened. Whisk in cold butter. Mix the gluten-free cooked spaghetti with the tomato sauce, egg, basil and Parmesan. Take the mixture with a fork and twist in a ladle, spoon it gently into a greased muffin tray. Push the centre with your thumb and fill with the eggplant. Decorate with the mozzarella and basil. Bake in a hot oven until set, golden and crisp.

Serves 2

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