Stuffed Chicken Breast

Stuffed Chicken Breast wrapped in bacon

Ingredients:

·      2 leaves spinach (washed, and stalk removed)

·      Chicken breast fillet

·      30g feta cheese

·      1 Tbsp roasted red peppers or fried mushrooms

·      3-4 rashers bacon

·      2-3 toothpicks

·      Oil for frying

·      Salt and pepper to taste

1.     Blanch the spinach by placing it in boiling, salted water. Cook for 2 minutes. Remove and place immediately in cold water.

2.     Place the chicken on a flat surface, with the mini-fillet facing up.

3.     Fold the inner fillet open and with a sharp knife, cut into the thick breast part, and open it too, to give a bigger, flatter fillet. Flatten further with a meat mallet.

4.     Mix the feta, spinach and peppers. Season with salt and pepper.

5.     Place the bacon on a flat surface, with the flattened breast on top. Add the filling on top of this and roll up, using the bacon. Ensure that the bacon is overlapping.

6.     Brown all sides in a pan, with oil.

7.     Bake at 180C for 8-10 minutes. (Or use an airfryer for the whole cooking process: 180C for 20 minutes).