Chicken Stuffed with Tomato, Fetta & Prosciutto
Ingredients:
- 100g South Cape Sundried Tomato & Herbs Fetta, crumbled
- 30g pine nuts, toasted
- 2 tbs semi-dried tomatoes, chopped
- ½ spring onion, chopped finely
- 4 medium chicken fillets, skin off
- 8 slices prosciutto
- 1 tbsp sour cream
- Freshly ground pepper
Method:
Mix South Cape Sundried Tomato & Herbs Fetta, pine nuts, semi dried tomatoes, spring onion and sour cream.
Trim small tenderloin from underside of chicken and put aside for further use. Lie fillet on chopping board and cut horizontally through the centre, stopping before cutting all the way through.
Open fillet up so that it is flat. Spread a layer of the fetta mix on one side of the open fillet and carefully roll up so that fetta mix is contained within the chicken. Lie 2 slices of prosciutto side by side and wrap around the rolled chicken fillet.
Lay rolled fillets on a baking paper lined oven tray and refrigerate for 2 hours before cooking. Cook in preheated 200°C oven for approx 25 mins.
Handy Note:
Allow the chicken to rest for a few minutes before slicing to serve
Serving Suggestion:
Serve with fresh green beans and a simple salad!
