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Chicken Breast, Feta, Apricots and Bacon | Alluring

Chicken Breast with Feta and Bacon

I discovered this dish in the Bay of Islands in New Zealand where we ate at a little restaurant overlooking the ocean. The Bay of Islands is a New Zealand enclave encompassing more than 140 subtropical islands next to the country’s North Island. It’s known for its undeveloped beaches, big-game fishing, and Maori cultural artifacts. It’s also home to the 19th-century whaling port of Russell, whose waterfront promenade is lined with remnants from its days as the country’s first colonial capital. It is really worth a visit. Chicken Breast is a really easy ingredient to use for entertaining and also for quick interesting meals for the family. Even if you are cooking on a budget Chicken Breast can feed the family easily, quickly and its simple to add some flare.

While the name of the restaurant but will always remember this wonderful dish.  This amazing plate has been served to friends and family for many years.

Chicken Breast, Feta, Apricots and Bacon

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By marc Spendlove-Kruger Serves: 4
Prep Time: 15 minutes Cooking Time: 20 minutes

The basic recipe is easy and you can fiddle with and innovate.  You will find the ingredients easy to tailor and make to your own taste. For example, the Chicken Breast stuffed with pine nuts rather than apricot takes on a new flavour or even Tomato and Basil.  Whatever you do just enjoy and spoil the family with some great flavours.

Ingredients

  • 4 Standard Skinless Chicken Breasts
  • 200 Gms Fetta Cheese
  • 1 Handfull Soft Dried Apricots
  • 1 Handful Flat Leaf or Italian Parsley
  • 4 Springs Origanum (you can use dried)
  • 1 Tbs Olive Oil
  • 1 Good Pinch Crushed Pepper and Salt to taste

Instructions

1

Its really easy and can be quickly prepared. The star here is your oven.

2

Take the Chicken Breast and using a rolling pin batter till is half the thickness and is easy to roll

3

Add the feta, herbs, and apricots and crumble by hand till it looks like stuffing mixture

4

Add 1 quarter of the stuffing and cold into a sausage shape and then roll your chicken around it (like a Chicken Breast Swiss Roll)

5

When rolled – wrap your bacon slices mourned the chicken as a seconf=g layer – a cocktail stick is needed to secure it in place

6

Drizzle with the olive oil and pop into the oven.

7

Give it at least 25 minutes at 180 degrees

Notes

Fiddle and Innovate The basic recipe is easy and you can fiddle with and innovate.  You will find the ingredients easy to tailor and make to your own taste. For example, the Chicken Breast stuffed with pine nuts rather than apricot takes on a new flavor or even Tomato and Basil.  Whatever you do just enjoy and spoil the family with some great flavors.

Accompaniment

We like this dish with either a simple salad or with fresh asparagus and sometimes Green Beans Le Marche Style. Its sometimes needs a little sauce so check to our simple chicken and honey drizzle.

Wine Matching

Chicken Breast is really to match with wines. Needs to be dry and fill the palate Well, since the dish was discovered in New Zealand it has to be a New Zealand wine. Rod Easthope Hawke’s Bay Pinot Gris 2016 has bags of sunshine and the Hawke’s Bay altitude give this Pinot Gris some serious attitude. Boy oh boy…. where do we start? Fresh, juicy, light, and more fruit than you can shake a stick at. Available from Naked Wines 

Helpful Hint

Have fun with Chicken Breasts

  • Try Cherry tomatoes and basil instead of apricots and origanum
  • Try raisins and cinnamon as an alternative

 

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