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.
