A Bunch of Mish-takes: Friday Food Fest: Chicken is vegetables with feathers

I am not a fan of a chicken breast but when discovered this dish I figured... There is hope! Whenever my mother announces her chicken breasts, I am always underwhelmed and rush through it. For me there is really nothing worse than a dry chicken breast piece. Though my mom is an excellent cook, as most mothers are, I think Mrs Parker has one up with this recipe! She succeeds in taking your tastebuds on a taste sensation with chilli and chives, hmmmm! Try this recipe, you will never look at a chicken breast as the vegetable part of this poultry! Don't take my word for it, try it for yourself!

Chicken breasts stuffed with chilli

and chive butter

Chilli and chive butter

100 g salted butter

10 ml crushed dried chillies

5 ml garlic paste

1 bunch chives, finely snipped

(reserve a few for garnishing)

Chicken

1 kg chicken breast fillets

1 tub cream cheese with chives

100 g mozzarella cheese, grated

30 ml chicken seasoning

5 ml freshly ground black pepper

salt to taste

2 cloves garlic

15 ml cooking oil

Chilli and chive butter:

Mix all the ingredients together in a bowl until well combined. Scoop onto a piece of clingfi lm and roll into a sausage shape. Twist the ends of the plastic and tape tightly in a tube. Chill in the refrigerator until required.

Chicken:

Use a thin, pointed knife to pierce the side of each chicken fillet and cut it from end to end to create a cavity. Do not make the cut too deep. Keep aside. Mix the cream cheese and the mozzarella in a small bowl. Rub the chicken fillets with the chicken seasoning, pepper and salt. Stuff the cheese mixture into the chicken cavity, making sure the cavity is not too full. Close the openings with toothpicks. Rub the inside of a grill skillet with the cloves of garlic and heat the oil. Place the chicken fillets in the pan and fry for 3 minutes on each side over high heat. Continue until all of the chicken fi llets are cooked. Place on an ovenproof plate, remove the toothpicks and grill for 5–10 minutes. Serve with a ring of chilli and chive butter on each chicken fillet and sprinkle with snipped chives. Serve with Vegetables flavoured with chilli and roasted garlic (page 155) and a salad of your choice.

Serves 4 to 6

This recipe is from Shanaaz Parker's Real Food Aromatic Fusion.