Stuffed chicken breasts with spiced potatoes

By admin
23 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


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.

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

2 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.

3 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.

4 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.

5 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.

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

-Hope Malau

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