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1
Wash chicken fillets then cover with cling wrap and pound with rolling pin to flatten slightly then remove cling and place chicken into a large baking pan.
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2
Make marinate by combining; avo oil, garlic, corriander, mint, spring onion and pepperdews.
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3
Add salt and freshly ground black pepper to taste.
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4
Pour marinate over chicken pieces.
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5
Ensure that chicken is well coated on both sides with marinate.
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6
Cover and leave in fridge over night or allow to stand for at least 3 hours.
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7
Once marinated, spead a thin layer of pesto over each fillet.
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8
Then stuff and roll each one.
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9
This will make 6 servings.
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10
To stuff; Place haloumi slice on one end of fillet then top with a jalapeno and then cheddar.
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11
Roll with stuffing on inside.
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12
Once rolled, wrap chicken with a piece of bacon.
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13
When ready, place about 1 teaspoon of garlic infused avocado oil and 1 teaspoon of olive oil into a pan and heat.
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14
Sear prepared chicken on both sides to seal and brown slightly then place back into baking dish.
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15
Bake on 140A Celcius for about 10 - 15 minutes.
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16
Chicken should be cooked through but not dry.
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17
Serve and enjoy.
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18
I served on a bed of stir fried veg topped with a slice of grilled pineapple and a bit of chilli oil on the side.
