/getattachment/711a85a9-006c-4ba7-bf03-0e56cce72da1/Stuffed-Chicken-Breasts.aspx
Stuffed Chicken Breasts Recipe
Here's a great way to use up the leftover rusks in your biscuit tin. Tender chicken breasts filled with a spicy chilli,sun-dried tomato and rusk stuffing.
Recipe Ingredients
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125 ml SPAR milk
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5 ml dried chilli flakes
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5 SPAR Freshline rusks (any variant, except chocolate chip)
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5 SPAR Tender & Tasty chicken breast fillets
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salt and pepper to season
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5 sun-dried tomato quarters, in olive oil vinaigrette, drained well
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5 rashers SPAR streaky bacon
Recipe Method
1. Combine the warm milk and chilli, and pour onto the rusks. Set aside for 10 minutes then mash well using a fork.
2. Preheat an oven to 190 º C.
3. Cut a horizontal pocket into the thickest part of each chicken breast. Season to taste with salt and pepper.
4. First, place a sundried tomato quarter into each pocket, and then fill generously with the chilli-rusk stuffing.
5. Wrap a bacon rasher round each breast, to semi-seal the pocket opening, and secure with a toothpick.
6. Place into a shallow oven dish and roast in the pre-heated oven for 25 minutes. Remove the toothpicks before serving.
Hints & Tips
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Use this same rusk mixture as a delicious filling for canned peach cavities, and oven bake covered for 15 minutes, to serve as an accompaniment with pork or chicken.
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Stretch the bacon rashers before using to wrap around the chicken, by lying them flat on a worktop and scraping a knife blade from one end to the other, to ''pull'' it which extends its length considerably.
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