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