Chicken and Bacon Roll with Brie Sage and Peach

2013-07-31
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  • Yield : 800g
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Ingredients

  • 1 full chicken breast fillet (weighing approx 500g)
  • 50g brie cheese
  • 10 peach slices (canned variety)
  • 5g fresh sage
  • 250g (3 strips) middle bacon
  • salt and pepper for seasoning
  • 2 dessertspoons oil or 2 knobs of butter

Method

Open the chicken breast flat into a butterfly/heart shape. If it is not flat, to flatten it either cut it open to widen further or simply flatten it with a mallet to even height. Season it with salt and pepper then place sage all over leaving some for garnish. Slice or cut the cheese to scatter on top of the chicken and place as many peaches as possible but leaving some for garnish, roll the chicken breast in a tight roll keeping the filling inside. Spread the bacon flat on a flat surface then place the rolled chicken breast onto the flattened bacon and roll again,  securing any loose bacon with a tooth pick to hold it onto the chicken roll securely. Add the oil/butter in a large fry pan that would be large enough to take the roll then cook on moderate heat turning it over to brown the bacon on all sides for roughly 15 to 20 minutes. The last five minutes of cooking add the reserved peach slices and the sage to the pan to brown the peaches and to flavour the sauce more. During the end of these cooking stages some of the cheese filling may start to ooze out but it shouldn’t be a problem because you will be using the sauce at the end to drizzle over the chicken when serving. Serve it sliced like shown in the picture drizzled with the sauce from the pan and decorated with peach and sage. More peaches could be used if preferred.  This dish may be cooked in a moderately hot oven if preferred. Serve with salad as a starter or with roast potatoes and vegetables or simply over mashed potatoes as a main meal.

Variations and Suggestions

Any type of Brie cheese may be used. I usually make this dish using fresh mango slices when in season but the peach was also ideal in winter when fresh fruit like mango and peaches are a little expensive. I created this recipe for our migrant friends Vidya and Alwyn who settled happily in Adelaide a few years ago . Here’s to you guys!

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