Stuffed chicken breasts with spiced potatoes

By Drum Digital
25 July 2014

These moist chicken breasts with their oozy cheese and bacon stuffing go perfectly with the fragrant golden potatoes.

Serves 6

Preparation: 15 min

Cooking: 25 min

800 g potatoes, cubed

60 ml (¼ c) oil

5 ml (1 t) mustard seeds

2 garlic cloves, finely chopped

5 cm fresh ginger, finely chopped

15 ml (1 T) medium curry powder

2 ml (½ t) turmeric

30 g butter

6 spring onions, finely sliced

1 green chilli, finely chopped

salt and pepper

STUFFED CHICKEN

6 chicken breasts, butterflied

150 g Camembert cheese

6 rashers bacon

5 fresh sage leaves

125 ml (½ c) tomato sauce

45 ml (3 T) balsamic vinegar

15 ml (1 T) maple syrup

1 garlic clove, crushed

Preheat the grill on high.

Boil the potatoes over medium heat for 8 minutes or until almost soft. Drain in a colander.

Heat the oil in a pan over medium heat, add the mustard seeds and toast until they start to pop. Add the garlic, ginger, curry powder and turmeric and cook for a few seconds while stirring.

Add the butter and potatoes and fry for 5 minutes. Add the spring onions, chilli, salt and pepper. Remove from the stove plate and keep warm.

Stuffed chicken: Cut the cheese into 6 pieces and wrap each in bacon. Place each cheese parcel in the middle of a butterflied chicken breast, fold over and secure with cocktail sticks.

Mix the sage, tomato sauce, vinegar, syrup and garlic. Brush over the chicken. Transfer to a baking sheet and grill for 10 minutes. Turn and baste with the remaining sauce mixture and grill for a further 10 minutes or until the chicken juices run clear.

Remove the cocktail sticks and serve the chicken with the potatoes and a tomato sambal.

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