South Africa
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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.
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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.
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