This is so easy to make, but looks quite impressive. And, provided you don't overcook it, the chicken is deliciously juicy with the fillings.
The toothpicks can be removed just before serving, if you wish, the chicken parcels will retain their shape.
Variations:
A couple of ideas for other fillings have sprung to mind, and although I haven't yet tried it, I can't imagine that it wouldn't be brilliant. Feel free to play around with the fillings....
Grilled, Stuffed Chicken Fillets
Deboned chicken fillets
Olive oil
Salt & Pepper
Mozzarella cheese/your favourite flavour cream cheese
Green pepper
Sundried tomatoes
Aubergine
1. Preheat the grill to 190C
2. Slice the fillets in half, horizontally, but don't cut quite through. Rub in with oil, season with salt & pepper.
3. Now, slice up all the ingredients for the filling into thinnish slices, the same width as the chicken breasts.
4. Proceed to stuff the chicken fillets with layers of the ingredients, finishing off by skewering the top and bottom parts of the fillets together with toothpicks.
5. Arrange on a baking tray and grill for a couple of minutes on each side, until cooked to your liking.
The toothpicks can be removed just before serving, if you wish, the chicken parcels will retain their shape.
Variations:
A couple of ideas for other fillings have sprung to mind, and although I haven't yet tried it, I can't imagine that it wouldn't be brilliant. Feel free to play around with the fillings....
- Dried apricots with onions & goats cheese
- Mushrooms, olives & blue cheese
- Bacon and tomato
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