Banting Jalapeño chicken roulade

Preheat the oven to 180°C.

Lay the chicken breasts out on a chopping board, and using a mallet or a rolling pin, gently bash them flat and even, to pinky finger thickness.

Line a baking tray with tin foil and lay out the flattened chicken breasts, seasoning with salt and pepper on both sides.

Chop up the jalapeno chillies and mince the garlic, and keep separate if you want to add an individual amount of chilli or omit completely.

In a mixing bowl, combine the cream cheese, grated mozzarella, butter, salt and pepper and mix well with a fork until it forms a chunky paste.

Next, spoon the cheesy mixture into the middle of the chicken breast and press into a compact shape. Spread the desired amount of chilli and garlic over the cheese mix, or omit the chill if you wish.

Roll up the chicken into a parcel.
Wrap two pieces of bacon around the chicken to enclose the filling and make a parcel.

Place the chicken parcels back onto the baking tray, and bake in the preheated oven for 30 – 40 minutes, or until the bacon is crispy and the chicken is cooked through.

Recipe reprinted with permission of Jax of the bushveld. To see more recipes, please click here.
 
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