Ingredients:
4 Chicken fillets
2 packets of West Peak Meats Streaky bacon
1 West Peak Meats Chourizo (pan-fried for 3 – 5 minutes), cut into slices
Smooth plain cottage cheese
Spinach pesto
Olive oil for cooking
Origanum
[For the spinach pesto:
In a blender add 3 cups of baby spinach, 1 Tbsp. garlic, 1/3 cup roasted sunflower seeds, 2 Tbsp. grated Parmesan cheese, ½ teaspoon salt and a pinch of pepper. Pulse until well combined, but not totally smooth. Slowly drizzle in ½ cup of olive oil while pulsing. Add the juice of ½ a lemon.]
Method:
With a sharp knife cut the fillets in half/Butterfly cut the fillets. Layer one side of each fillet with spinach pesto and cottage cheese. Add a single layer of sliced chorizo on top of the cottage cheese. Close each fillet. Spread the streaky bacon out, lengthways, on a cutting board, 4 pieces at a time, and place one prepared fillet on the side and roll it up. Wrap the fillet completely with the bacon.
Preheat the oven to 200 degrees. Place the wrapped chicken fillets in a prepared oven-proof dish.
Drizzle with olive oil and sprinkle with Origanum. Bake for about an hour, until cooked through.
Serve it with a dollop of the spinach pesto and with salad and garlic potatoes.