Bacon-wrapped Chicken Breast stuffed with Mushroom and Blue Cheese

Bacon-wrapped Chicken Breast stuffed with Mushroom and Blue Cheese, served with traditional Nyekoe and finished off with Cranberry sauce

Bacon-wrapped Chicken Breast stuffed with Mushroom and Blue CheeseIngredients

  • 4 Chicken Breasts
  • 12 Rashers Bacon
  • 1/4 Red Onion, sliced
  • 75gr Mushrooms, sliced
  • 5gr Thyme, chopped
  • 15gr Butter
  • 20ml White Wine
  • 20gr Blue Cheese
  • Salt and Pepper for taste
  • Olive Oil for frying

Bacon-wrapped Chicken Breast stuffed with Mushroom and Blue Cheese1For the Nyekoe

  • 2 Cups Mabele (Sorghum)
  • 1.5 Cups Linaoa (Sugar Beans)
  • 1/3 Cup Oil
  • Salt for taste

For the Cranberry Sauce

  • 150gr Cranberries
  • 50gr White Sugar
  • 200ml Water

Method

  1. For the Nyekoe: Rinse Mabele with warm water and strain. Repeat until water runs clear. Throw in a pot with the oil, cover with about 4 cups of water and bring to the boil. Cook for about 40 minutes before adding the sugar beans. Stir together and cook for a further 1 hour and 20 minutes to 2 hours. Stir occasionally and add about a cup of water periodically so as the Nyekoe doesn’t become too dry. It should have a grainy, stiff porridge consistency once done.
  2. For the Chicken: Fry the red onions in butter until soft. Add the mushrooms and fry until all the water has evaporated. Add the white wine and thyme, and cook until the wine also evaporates. Remove from stove and finish with the Blue Cheese.
  3. Pat dry the chicken breast and lay them flat on a cutting board. With a sharp knife, cut into the side of each fillet making sure not to cut all the way through. Open the fillets like a book and lay them flat on the board. Cover with cling film and flatten lightly with a mallet or rolling pin. Season breasts.
  4. Lay 3 rashers of bacon neatly and slightly overlapping each other on a work surface. Do so for the rest of the rashers, ensuring that you have 4 separate (and not touching) sets of 3 overlapping rashers of bacon. Lay each chicken breast on one of the sets of rashers, making sure that the chicken rests squarely in the middle of each set.
  5. Divide mixture equally amongst chicken breast, spooning the mixture carefully on one end of the breast. Start rolling the breast together with the bacon, roll until the entire chicken is covered with the bacon and you have a cylindrical shape. Secure with string or toothpick (if using toothpicks, count how many toothpicks you use, and rather use the same amount of toothpicks for each breast).
  6. Fry the chicken breasts in olive oil, turning constantly to ensure even browning. Sit pan in the oven (180˚C) for 12-15 minutes. Let chicken rest for 3 minutes before cutting.
  7. For the Cranberry Sauce: Place the cranberries together with the sugar and water in a saucepan and bring to the boil. Reduce heat and reduce until about a third (1/3) in size. Keep as is or blitz with blender.
  8. On a warm plate, place Nyekoe in the desired shape on the plate, followed by some sautéed Vegetables. Cut the Chicken and place attractively over the Nyekoe. Drizzle with the Cranberry Sauce and finished off with some fresh Greens.

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