Stuffed chicken breasts with cucumber salad
These chicken breasts can be cooked over coals or in the oven (see tip below).
4 chicken breast fillets
salt and pepper
STUFFING AND WRAP
125 g smooth cottage cheese with basil, garlic and piquanté peppers
4 slices prosciutto or 2 rashers back bacon, halved lengthways
2 ml (½ t) sesame oil
60 ml (¼ c) rice vinegar
10 ml (2 t) soy sauce
5 ml (1 t) each grated fresh ginger, chopped fresh coriander and mint
1 cucumber, cut into ribbons
large handful of fresh coriander, roughly chopped
20 ml (4 t) toasted seeds such as sesame, sunflower and pumpkin
1 Chicken Season the chicken fillets with salt and pepper and halve lengthways without cutting all the way through.
2 Stuffing and wrap Spread cottage cheese on the bottom half of each fillet. Fold closed and wrap in a strip of prosciutto or bacon. Secure with cocktail sticks.
3 Braai over hot coals for about 25 minutes until just done but not dry, brushing from time to time with olive oil.
4 Dressing Mix the ingredients.
5 Salad Arrange the cucumber ribbons on a serving platter and top with coriander. Pour the dressing over and sprinkle the seeds on top just before serving. Serve with the chicken.
Preparation time: 20 minutes Cooking time: 25 minutes