Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 slices bacon, cooked until crisp and finely chopped
- 2 cups fresh baby spinach
- 3/4 cup crumbled feta cheese
- 1/2 cup whipped ricotta
- 1/4 cup sun-dried tomatoes, finely chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon native pepperberry flakes or freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons roasted macadamia nuts, finely crushed
- 1 tablespoon toasted pine nuts
- 1/4 cup pomegranate arils, for garnish
- 1 tablespoon finger lime pearls, for garnish
- 2 tablespoons honey
- 1/2 teaspoon chili flakes
- 1 tablespoon butter
Instructions
- Preheat oven to 375°F (190°C).
- Pound chicken breasts to an even thickness. Season with salt and pepper.
- In a bowl, combine chopped bacon, spinach, feta, ricotta, sun-dried tomatoes, basil, oregano, lemon zest, and pepperberry. Mix well.
- Spread the filling over each chicken breast, then roll tightly. Secure with toothpicks if needed.
- Brush rolls with olive oil and roll in crushed macadamia nuts and pine nuts.
- Heat an oven-safe skillet over medium-high heat. Add butter and sear chicken rolls until golden on all sides.
- Transfer skillet to oven and bake for 20-25 minutes, until chicken is cooked through.
- In a small saucepan, heat honey and chili flakes until warm.
- Drizzle chili honey over cooked chicken rolls.
- Garnish with pomegranate arils and finger lime pearls before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Australian
Nutrition
- Calories: 540 kcal
- Sugar: 8 g
- Fat: 32 g
- Carbohydrates: 12 g
- Protein: 45 g