Stuffed peppadew and feta chicken breasts

Prep time
Cook time

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


  • 4 chicken breasts
  • 12 slices streaky bacon
  • 80g peppadews, roughly chopped
  • 180g feta cheese, mashed
  • 10g parsley, roughly chopped
  • pepper
  Creamy pap:
  • 1 litre water
  • 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


  • Preheat the oven to 190°
  • Mix the peppadews, feta, parsley and pepper together.
  • Place the chicken breasts between two layers of clingwrap. Using a rolling pin, bat 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 with each chicken breast and 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. Turn the oven temperature down to 180°C for a further 30 minutes and cook the chicken until done.
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 turn the heat down. 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 rounds of chicken and salsa.