Serves 4
Ingredients
8 Chicken Fillets
Buttermilk
250g Streaky Bacon
200g Spinach, shredded
1 Tub (230g) Smoked Ham Cream Cheese
1 Tbls Braai Seasoning
1 Tbls Garlic, chopped
Black Pepper to taste
Seasonal Vegetables or Mash
Here's How Pound chicken fillets with a rolling pin to 1cm thickness Marinade in Buttermilk for at least ½ hour Heat oven to 200ºC Wilt Spinach in boiling water for 5 – 7 min, drain Mix Spinach, Cream Cheese, Braai Seasoning, Garlic & Black Pepper well Drain Chicken Breasts Lay breasts out on flat surface and divide stuffing equally Roll and secure with toothpicks Wrap Bacon around each fillet and place in baking tray Bake, covered, for 30min Uncover and grill for about 10 minutes until Bacon becomes crispy
Serve with steamed seasonal veggies or mashed potato Don’t forget to remove the toothpicks before serving!
Tips • If you don’t have Buttermilk, use 2 Cups Milk & 2 Tbls Lemon Juice as marinade • The longer you soak the breasts, the tenderer they will become • For a ‘Sweet & Sour’ version, replace the Smoked Ham Cream Cheese with Sweet Chilli Cream Cheese and add some canned pineapple pieces to the baking tray
For more great Lekkerbek cooking ideas follow the links alongside.