Bacon Wrapped Chicken Breasts With Cheese, Prune And Onion Stuffing
Ingredients:
4 chicken breast(s)
15 ml oil
1 onion(s), chopped
15 ml sage leaves, chopped
125 ml prunes, chopped
salt & freshly ground black pepper to taste
120 g LANCEWOOD® Gouda, cut into 4 long strips
250 g rindless streaky bacon
60 ml butter
Method
- Place each chicken breast between 2 sheets of cling film. Use a rolling pin and bash to flatten. Set aside.
- Heat the oil and fry the onion until soft. Add the sage and prunes and fry for 1 minute. Season.
- Remove the chicken from the cling film and season.
- Divide the prune mixture between the chicken breasts and spread evenly. Place a piece of cheese on the one side of each breast.
- Fold chicken meat over to enclose cheese. Fold sides in and then roll up chicken to enclose cheese.
- Place 3 strips of bacon on a board overlapping them slightly. Place rolled up chicken on the one side and roll up in bacon. Secure with toothpicks.
- Wrap tightly in cling film and refrigerate for 1 hour.
- Remove cling film. Heat the butter in a pan and fry the chicken breasts until golden and cooked.
- Remove toothpicks and cut into slices.
To finish:
Serve with vegetable couscous and salad.
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