About the Recipe
This recipe was contributed by one of our faithful customers! Make this tasty and decadent recipe using our Orange Cumin Pepper Jelly to season your chicken dish! Invite friends and loved ones to sample your delicious feast! Or this could be the perfect dish for a dinner date!
4 Fresh free-range Suffolk Chicken Breasts with skin on
200g Black pepper Cheddar Cheese (or cheese of your choice with good flavour):
8 rashers smoked dry cured streaky bacon
4 clove of garlic, finely chopped or equivalent garlic granules
2 small/medium onions
4 large teaspoons Orange Cumin Pepper Jelly for each breast
Salt and Black pepper, to taste
Preheat the oven at 200C/Fan 180C/Gas 6
Make 2 horizontal slices through the breasts with a sharp knife, making sure not to cut through to the ends.
Use your knife to gently release the skin from the flesh so it’s ready for stuffing.
Cut the cheese into 8 equal slices the size that will fit in the fold. Start stuffing with the lowest layer first. Place a slice of cheese to fit the full length of each layer. Spread a generous teaspoon of Orange Cumin Pepper Jelly and then fold over to sandwich the cheese. Repeat this for the second layer.
Chop the onions and add under the skin along with the bacon, and garlic.
Place stuffed breasts in ovenproof dish, season to taste and glaze the skin of each breast with Orange Cumin Pepper Jelly
Cover the dish and cook for 50 mins.
Use a skewer to make sure the chicken juices run clear and the chicken has been cooked through. Uncover and allow to brown for the last 10 mins.
Serve with vegetables of your choice!