Pecan and Cranberry Chicken roll

December 6, 2018

 

6-8 Portions

 

Filling:

Splach B-well Lemon Canola oil

1 onion, chopped

1 celery stick, chopped

2 slices of fresh bread, cubed

125 ml cream

125 g cranberries

5 ml lemon zest

125 g Feta cheese

100 g Pecan nuts, chopped

50 ml Mayonnaise (B-well, Thick and creamy)

Salt and pepper

Ground coriander

 

250g-500g Streaky bacon

4-6 Chicken fillets

 

Method

Pre-heat oven to 180°C

1 Filling: Heat oil and fry onion and celery until soft.

2  Add cream to bread and let soak until soft. Add onions to bread

3 Add zest, feta, cranberries, pecan nuts and mayonnaise to bread mixture and mix well.

4 Season with salt, pepper and pinch of ground coriander.

5 Place a piece of plastic wrap on the counter. Cut Chicken fillets horizontally but not through to make a butterfly.

6 Place another piece of plastic over chicken and flatten gently with meat hammer or rolling pin.

7 On another piece of plastic wrap overlap the bacon by placing them next to each other.

8 place flattened chicken on bacon. Season with salt, pepper and lemon juice

9 Place filling at top of chicken breast and shape into a sausage shape.

10 Use plastic wrap to help you roll. Make sure the roll sits on the edge that overlaps.

11 Oil a large piece of heavy foil and place chicken roll in middle. Close like you would a candy wrapper.

12 Bake for 20-30 minutes or until clear juices run from chicken. Open up and grill bacon until golden brown.

 

 

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