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Tamarind & Feta stuffed Chicken in Bacon

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A totally delicious combo that is quick and easy and will impress the whole family.

We used our 'Hot' Tamarind Chutney here, giving a subdued warmth to this simple family favourite, but just use whichever heat you have on hand.

You will need:

  • 8 skinless boneless chicken thighs (we prefer free-range)
  • 8 rashers of streaky bacon (we used Harmony bacon)
  • 2 tbls flat leaf parsley
  • 100g Feta cheese cut into 8 slices
  • 2 tbls ‘Hot’ Jenny’s Kitchen Tamarind Chutney

To Prepare:

Preheat your oven to 220c

Mix together the Jenny’s Kitchen Tamarind Chutney and parsley.

Open out the chicken thigh fillets on a board, smooth side down.

Spread a 1/8 of the Tamarind mix over one fillet, and lay across a slice of feta. Roll it back up and wrap a rasher of bacon around to help keep the filling in place.

Place onto a baking tray lined with baking paper. Repeat with all the fillets.

Cook 25-30 minutes or until golden and cooked through.


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