Ingredients

The following ingredients have 6 Servings
  • 6 boneless and skinless chicken thighs (, trimmed of all visible fat)
  • 3 teaspoons vegetable stock powder ((I use Vegeta))
  • salt to taste
  • garlic powder to taste
  • 3 tablespoons sundried tomato pesto (, divided (or you can use tomato paste))
  • 6 slices shortcut bacon
  • 12 1- inch cubes reduced fat fetta cheese
  • 24 fresh baby spinach leaves
  • Drizzle of garlic olive oil

Instruction

  • Preheat your oven to 220C | 425F.
  • Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
  • Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
  • Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of fetta cheese onto each thigh (you can crumble the fetta with your fingertips for even distribution).
  • Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
  • Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
  • Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
  • Bake for about 25 - 30 minutes, or until the chicken is cooked through.
  • Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
  • Remove and serve.