peppadews or picante peppers 20 g
chicken breast 200 g
cream cheese 20 g
feta cheese 30 g
bread crumbs 20 g
peri-peri marinade 30 ml
Mix together the finely chopped peppadews with a tablespoon of cream cheese and an approximately 10 g cube of feta cheese.
While mixing these ingredients, add ½ to 1 teaspoon of bread crumbs for binding.
Lay the chicken breasts out on a clean surface, and spoon about 1/3 cup of this cheese mixture onto each one. Roll up chicken to enclose the mixture and tie it gently with a thread.
Add 50 ml of base peri- peri marinade in a separate dish and coat the stuffed chicken with it. Cover the dish or seal the chicken in a plastic bag and refrigerate it for 24 hours.
Before grilling the marinated chicken, slightly grease the griller rack with oil and pre-heat to medium.
Remove the chicken from the marinade and grill for 15 minutes or until cooked through, turning and brushing often with peri-peri sauce.
When done, remove the chicken breasts, and slice it into two to three pieces to serve.
Recipe Courtesy: Barcelos – Dubai