Ingredients 2 large or 4 smaller chicken breasts
125 g Philadelphia cream cheese, crumbled
65 g shortcut bacon, chopped
¼ cup slivered almonds
¼ cup pitted Kalamata olives, chopped
1/3 cup breadcrumbs
1 small egg
1 tbsp chopped oregano
Salt & pepper to taste
¾ cup white wine
¾ cup chicken stock
1-2 tsp cornflour, blended with 1 tbsp water
I like my bacon crispy so I fried this first though you need not do this when using shortcut bacon with no fat on it.
Carefully cut a pocket out of each chicken breast being careful not to cut right through.
Carefully cut the chicken
Combine the cream cheese, bacon, breadcrumbs, egg, olives, almonds, oregano, salt and pepper in a bowl.
Combining ingredients for chicken filling
Mix this thorouoghly.
Mixture ready to put in chicken pockets
Divide the filling evenly between the chicken fillets and press in firmly pushing it right in.
Mixture inside chicken
Secure the chicken with toothpicks.
Closing up the chicken pockets
Heat some oil in a non-stick frypan or wok and add the chicken.
Put chicken in frypan
Cook for about 3-4 minutes on each side taking care that the filling does not come out.
Cooking chicken roulades
Remove and place in a greased baking dish. I then microwaved some potatoes till almost done, and added these.
Putting chicken & potatoes in baking dish
Cover and bake in a moderate oven at around 180° for about 20 minutes or until the chicken is cooked through.
Do not overcook the chicken
Meanwhile add the wine and stock to the same frypan and simmer until reduced by a third.
Add the blended cornflour and any juices from the chicken and continue stirring until thickened.
Slice the chicken and place on serving plates, and top with the sauce. I also cooked broccolini while the chicken was in the oven, and heated some left over pumpkin with it.