Recipes

Rainberry™-stuffed Chicken Breast

Serves 4

2 chicken breasts, skinned, boned & halved

Stuffing
4 cups fresh bread crumbs
¼ cup chopped fresh parsley
200g feta cheese, crumbled
100g Rainberry™ fruit, strained – liquid set aside
2 eggs, lightly beaten
Sea salt
Freshly ground black pepper, to taste

To serve, fresh English spinach, lightly steamed

Preheat oven to 180°C (160°C if fan-forced)

1. Slice each chicken breast through the middle to butterfly, leaving attached.  Place skin side down on sheet of baking paper or plastic wrap.  Cover with a second sheet.  Flatten each piece evenly with the flat side of a meat mallet.  Remove top sheet. Sprinkle with sea salt and grind of pepper.
2. Place all stuffing ingredients into a bowl and mix to blend.
3. Divide stuffing evenly between the 4 pieces of chicken, spreading evenly over the surface.
4. Starting on the long side, roll the breast carefully, making about 3 turns, to form a tight roll.  Tie together with kitchen string.
5. Line a shallow roasting pan with baking paper, and place the chicken rolls, seam side down in the pan.  Sprinkle with sea salt and pepper.  Pour reserved liquid from RainberriesT™ over the rolls.
6. Bake, basting frequently, until golden, about 30 minutes.
7. To serve, slice the rolls into 1cm thick rounds.  Arrange slices over a bed of lightly steamed English spinach or other vegetables.  Drizzle with pan juice