Posted on January 26, 2017
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:
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.