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.
