Stuffed peppadew and feta chicken breasts

Prep time
60min
Cook time
45min
Serves
4

This dreamy combo of chicken, pap and corn-and-bacon salsa is a must-try.

Ingredients:

Chicken:
  • 4 chicken breasts
  • 12 slices streaky bacon
  • 80g peppadews, roughly chopped
  • 180g feta cheese, mashed
  • 10g parsley, roughly chopped
  • pepper
Creamy pap:
  • 4 cups (1 litre) water
  • 1 Tbsp (15ml) salt
  • 350ml maize meal
  • 200ml cream
  • 30g butter
Corn and bacon salsa:
  • 150g bacon, finely chopped
  • 2 corn cobs, kernels cut off
  • 15g parsley, sliced
  • zest of 1 lemon

Method:

Chicken:
  • Preheat the oven to 190°C.
  • Mix the peppadews, feta, parsley and pepper together.
  • Place the chicken breasts between two layers of cling wrap. Using a rolling pin, roll them out gently until they’re slightly thinner and even.
  • Place a chicken breast on a chopping board, spread a quarter of the peppadew mix over it and roll the chicken into a sausage shape.
  • Repeat this process with each chicken breast, then season with salt and pepper.
  • Wrap each chicken breast with three pieces of bacon, securing it together with toothpicks.
  • Place the wrapped chicken breasts on a lined oven tray.
  • Bake the breasts at 190°C for 15 minutes. Reduce the oven temperature to 180°C and cook the chicken for an additional 30 minutes, or until it is fully cooked.
Creamy pap:
  • Bring the water and salt to the boil.
  • Slowly add the maize meal, whisking continuously.
  • Once it’s all combined and there are no lumps, put the lid on the pot and reduce the heat. Allow to cook for 10– 15minutes.
  • Stir in the cream and butter, and season to taste.
Corn-and-bacon salsa:
  • Fry the chopped bacon in a pan over a medium heat. Add the corn two minutes before the bacon is ready.
  • Stir through the chopped parsley and lemon zest.
To serve:
  • Serve the creamy pap on a plate, topped with sliced chicken rounds and salsa.