Recipe: Roast chickens with prosciutto stuffing | Somerville Central Shopping Centre

Ingredients

• 1 1/2 cups (105g) breadcrumbs (made from day-old sourdough bread)
• 1 1/2 cups (210g) Coles Dried Fruit & Nut Mix, chopped
• 100g prosciutto slices, chopped
• 2 Coles Australian Free Range Eggs, lightly whisked
• 2 spring onions, chopped
• 2 x 1.6kg Coles RSPCA Approved Australian Whole Chickens
• 2 tsp sea salt flakes
• 2 tbs olive oil
• 1/2 cup (160g) Thai chilli jam
• 4 Coles Australian Free Range Egg yolks
• 125g butter, melted
• 2 tbs lemon juice
• 1 tbs rosemary leaves, chopped
• Rosemary sprigs, to serve