Stuffed chicken breasts with cu­cum­ber salad

These chicken breasts can be cooked over coals or in the oven (see tip be­low).

YOU Low Carb - - Contets -


4 chicken breast fil­lets

salt and pep­per


125 g smooth cot­tage cheese with basil, gar­lic and pi­quanté pep­pers

4 slices pro­sciutto or 2 rash­ers back ba­con, halved length­ways

olive oil


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

4 por­tions

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