2. Place chicken fillets between sheets of
plastic wrap and lightly pound with a meat
mallet until flattened to 1cm thickness.
Season the poultry on both sides.
3. On each chicken fillet layer bacon, then
cheese and peppadews (near the bottom
edges). Roll up and secure with toothpicks.
4. Marinate chicken wraps in wine and
thyme mixture for 15 to 20 minutes.
Lightly oil a saucepan and brown wraps
on both sides. Place wraps in a roasting
pan and grill in oven for 10 to 15 minutes, turning to cook evenly and brushing occasionally with wine mixture.
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