Follow the recipe for delicious Rooster fries.
Start by mixing together the low fat cream cheese, Sacla Classic Basil Pesto, crushed garlic, black pepper and dried Italian herbs to form a thick paste. Pop the mixture into the fridge.
Preheat the oven to 200° C/400°F.
Now 'butterfly' the chicken breast - this means simply opening it out and flattening it. Using a sharp knife, make one cut one third of the way through the thickness of the breast and then another cut, going in the opposite direction through the thickness of the bottom third of the breast. (If this is too complicated, buy your chicken from the butcher and ask him to cut it for you - they love doing it!) If you have a tenderising hammer, beat it up a little to flatten it out even more. You are aiming to get a large flat chicken portion about the size of an open palm.
Next, spoon the chilled cream cheese mixture into the middle of the chicken, place 2 asparagus stalks on top and roll the chicken breast up to encase the stuffing.
Take your lean bacon, give it a gentle stretch and wrap it around the chicken roll, securing with a cocktail stick.
Place in a small baking tray, pour over the half glass of wine and bake in the oven for 35-45 minutes until the bacon has browned and the chicken is cooked through. Some of the stuffing will have oozed out and into the wine, which will be your extra sauce once mixed.
Serve with the oven and some extra cooked asparagus, with the stuffing sauce drizzled over the top.
Our Rooster potatoes are perfect for making firm-yet-fluffy delicious golden chips.
Preparation: 15 mins
Cooking: 40 mins
400g Rooster Fries
2 skinless chicken breast portions
2 tbsp low fat cream cheese
1 tbsp Sacla Classic Basil Pesto
1 clove of garlic (crushed)
1 tsp dried Italian herbs
Pinch of black pepper