August 25, 2012 by Dhani's recipes
Chicken stuffed with cheese, olives, jalapeno and bacon! Best served with a simple creamy mushroom risotto.
Makes 6 pieces.
3 boneless chicken breasts-Cut from the middle and slice the smooth top off to get a thin slice. Gently tenderise with mallet till thin enough to be stuffed and folded. The bottom cuts of the breast can be used in the risotto.
6-7 pitted and drained black olives, roughly chopped
5-6 slices of jalapeno peppers (I used the ones from the jar),roughly chopped
3 slices of cheese (any cheese that melts quickly)
4-5 slices of chicken bacon, if you are using any other bacon, cook it for 2-3 minutes before stuffing. (roughly chopped)
2-3 tbsp extra virgin olive oil
A big knob of butter to cook in
Mix the chopped olives and jalapeno and add some olive oil to it.
Keep one piece of flattened chicken, smooth side down. Place half a cheese slice on it along with a tablespoon of the chopped bacon and another tablespoon of the olive and jalapeno mix. Fold into a neat parcel and gently flatten it with a mallet so it holds it’s shape. Repeat with the other tenderized pieces also.
In a shallow pan, on a high heat, melt the butter. Once the pan is slightly hot, add in the stuffed chicken parcels. Cook till golden brown on both sides for about 3-4 minutes on each side. Pour all the butter and the juices on the pan on the chicken when serving.
Plate with some risotto or a salad.