Sorry that the photo’s kinda bad. My version of this was loosely based off a Jo Seagar recipe (in part because I didn’t have all the ingredients needed for hers!). If you just know what flavours complement each other well, you could try all sorts of creative filling ideas for the chicken and express your individuality.
The original was called “rocket and feta-stuffed chicken breasts with sweet chilli yoghurt sauce” and I’ve included the original recipe for the sauce.
• 10 boneless chicken breasts (Jo Seagar’s recipe specified skin on but I used skin off and wrapped the chickens in tin foil to cook and they turned out fine, so use whichever you prefer)
• 1 cup roughly chopped rocket leaves, silverbeet, or spinach leaves
• 300g feta cheese (although I think you could get away with whatever cheese you wanted)
• 1 teaspoon freshly ground black pepper
• 1 cup sour cream
• 2-3 cloves (or 1 teaspoon) crushed garlic
• 1 small onion (an ingredient of my own addition and not in the original recipe)
• 10 rashers rindless streaky bacon
• Garlic salt
Yoghurt sauce ingredients:
• 500ml thick natural yoghurt
• 1 cup chopped parsley
• 1-2 cloves (or half a teaspoon) crushed garlic
• Half a cup of sweet chilli sauce
• Preheat the oven to 200°C/390°F.
• To prepare the chicken, cut a pocket in the underside of each breast.
• Place the rocket, feta, pepper, sour cream and garlic in a food processor and pulse the machine to form a thick paste.
• Spoon the paste into the pockets on the underside of each breast and wrap a bacon rasher around each, like a bandage. Sprinkle with garlic salt.
• (I then wrapped each in tin foil, which kept the juices in the chicken, but if you prefer crispy bacon feel free to skip the tinfoil.)
• Place in a large roasting dish and roast for 25-30 minutes until the chicken is cooked through.
• To make the yoghurt sauce, mix all the ingredients together and keep covered in the fridge. Serve at room temperature over the hot chicken breasts or in a separate bowl as an accompaniment.