Ingredients For the chicken About 550 g chicken breast (6 slices)
6 rashers of bacon (I use short cut)
4 - 5 slices of Gouda cheese
1/8 tsp cayenne
¼ tsp garlic powder
¼ tsp paprika powder
¼ tsp pepper
For the broccoli salad 1 apple
1½ cups broccoli, chopped
About 2 tbsp walnuts, chopped
Bit of red onion, chopped
2 - 3 tbsp raisins
¼ cup low fat vanilla yogurt
For the carrot salad Bit of Cardamom
2 - 3 carrots, grated
50 g sultanas
2 tbsp orange juice
Bit of oil
50 g unsalted peanuts
Juice of ¼ lemon
Method For the chicken
Flatten the chicken till the slices are thin.
Preheat the oven to 180°/160° fan forced.
Combine the cayenne, paprika, garlic powder and pepper.
Rub this over both sides of the chicken pieces.
Place a small piece or pieces of the cheese on each chicken slice.
Roll up as tightly as possible.
Wrap a piece, or pieces of bacon around each piece. You MAY have to use a toothpick with the larger ones, depending on what sort of bacon you use. Short cut bacon is not very long, however ordinary bacon would wrap right round the chicken pieces.
Put a bit of oil in a frypan and cook until the bacon starts to go brown.
Transfer to a baking dish.
Bake for about 10 to 15 minutes - do NOT overcook or they will be dry.
I always use Mt Barker Free Range chicken as they are tastier, and juicier.
For the carrot salad
Put the carrots in a serving bowl and add a bit of oil, and cardamom powder.
Add the orange juice, a bit more olive oil (balsamic is optional), sultanas, lemon juice and peanuts.
Mix all, taste to see if you need to adjust any of the seasonings, and serve.