Chicken Swirls with Red Pepper and Honey
Serves: 2- 4 people
- 1 large red pepper
- 2 chicken breast fillets
- Salt and pepper
- A little runny honey, for brushing
- A handful of basil leaves
- 1 tbsp Flora Cuisine
- 2 tbsp runny honey mixed with 1 tbsp wholegrain mustard, for glazing
Preheat grill until hot. Grill the red pepper until blackened. Place the red pepper in a plastic bag and set aside until cool. Peel off the blackened skin and slice in half, discarding the seeds.
Place the fillets between sheets of cling film. Use a rolling pin to pound until flattened. Season fillets with salt and pepper, brush lightly with honey, top each fillet with half the grilled pepper and a few basil leaves.
Roll up each breast around the red pepper and secure firmly with cocktail sticks. Brush each chicken roll with Flora Cuisine.
Preheat grill until hot. Grill the chicken rolls for 10 minutes on both sides until the chicken is cooked through.
Towards the end of the cooking, brush the chicken with the honey and mustard mixture to create a sticky, sweet glaze.
334kcal per serving
Will you be giving this recipe a try?
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