Popper-filled chicken breasts

Feel free to replace the chillies with small roasted peppers.

Serves 4–6

• Preparation time: 15 minutes Cooking time: 10 minutes

• 60ml cream cheese

• ½ round feta, crumbled

• 4 chicken breasts

• 8 pickled jalapeño chilli halves, deseeded

• 8 rashers streaky bacon

• 15ml olive oil

• about 45ml braai sauce (your favourite)

• guacamole, tomato salad, sour cream, lettuce and tortillas, to serve

1 Mix the cream cheese and feta and stuff the jalapeños with this mixture. Place the chilli halves together to form four whole poppers.

2 Using a sharp knife, cut a pocket in each chicken breast and open up the cavity a little to make room for the popper. Place a popper inside each breast, then wrap two strips of bacon around them to form a neat roll; secure with toothpicks if necessary.

3 Heat the oil in a heavy-bottomed pan and fry the chicken parcels slowly until golden-brown. Add a dash of water to the pan, put the lid on and steam the chicken for a few minutes. Remove the lid, brush the meat all over with the braai sauce and fry until glossy and cooked through.

4 Let the meat rest for a few minutes, remove the toothpicks and carefully cut the breasts into slices to show off the filling. Wrap the slices in tortillas with guacamole, tomato salad, sour cream and lettuce or serve the slices as is on a chopping board as a braai starter.