
Ingredients :
- 6 chicken fillets
- 3 tbsp garlic infused avocado oil
- 1 tbsp crushed garlic
- salt and pepper
- 1/2 cup chopped corriander
- 1/4 cup chopped mint
- 1/4 cup chopped spring onion
- 1/2 cup pepperdews chopped
- 3 tbsp basil pesto
- 6 slices haloumi cheese
- 6 deseeded jalapenos (I used the vinegar soaked ones - tops and ends removed)
- 6 slices cheddar cheese
- 6 piece bacon (I used backbacon)
- 1 tsp garlic infused avocado oil.
- 1 tsp olive oil
Method :
- Wash chicken fillets then cover with cling wrap and pound with rolling pin to flatten slightly then remove cling and place chicken into a large baking pan.
- Make marinate by combining; avo oil, garlic, corriander, mint, spring onion and pepperdews. Add salt and freshly ground black pepper to taste.
- Pour marinate over chicken pieces. Ensure that chicken is well coated on both sides with marinate.
- Cover and leave in fridge over night or allow to stand for at least 3 hours.
- Once marinated, spead a thin layer of pesto over each fillet. Then stuff and roll each one. This will make 6 servings.
- To stuff; Place haloumi slice on one end of fillet then top with a jalapeno and then cheddar. Roll with stuffing on inside.
- Once rolled, wrap chicken with a piece of bacon.
- When ready, place about 1 teaspoon of garlic infused avocado oil and 1 teaspoon of olive oil into a pan and heat.
- Sear prepared chicken on both sides to seal and brown slightly then place back into baking dish.
- Bake on 140° Celcius for about 10 - 15 minutes. Chicken should be cooked through but not dry.
- Serve and enjoy. I served on a bed of stir fried veg topped with a slice of grilled pineapple and a bit of chilli oil on the side.
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