jalapeño popper chicken with baby marrow salad

jalapeño popper chicken with baby marrow salad

jalapeño popper chicken with baby marrow salad

This version of jalapeño popper chicken with baby marrow salad turns this fiery snack into a more-ish supper.

  • 1 hr 15 mins
  • 4
  • Intermediate

INGREDIENTS

FOR THE CHILLI DRESSING

  • 1 small red chilli, chopped
  • 1 garlic clove, crushed
  • handful coriander, chopped
  • 15ml honey
  • 15ml soy sauce
  • juice of ½ lemon, to taste

FOR THE JALAPEÑO POPPER CHICKEN

  • 4 chicken breasts
  • 4 jalapeños, halved lengthways
  • 375ml mozzarella, finely grated
  • 250g packet streaky bacon
  • 250ml barbecue sauce

FOR THE SALAD

  • 350g packet baby marrow spaghetti
  • 1 red onion, thinly sliced
  • handful each coriander and mint, leaves picked
  • 1 red chilli, julienned

METHOD

  1. For the dressing, blitz together all the ingredients until fine.
  2. For the chicken, preheat oven to 220°C. Cut each breast open into two fillets. Place the fillets between baking paper and beat until 5mm thick. Season.
  3. Cut the stems off the jalapeños and scrape out seeds. Fill each half with mozzarella. Place a jalapeño half, cheese side down, onto each fillet. Roll up around jalapeños to cover.
  4. Wrap 2 pieces of bacon tightly around each chicken log. Place on a tray and bake for about 20 minutes. Brush with barbecue sauce and cook under a heated grill for about 6 minutes, turning and basting halfway or until sticky and browned.
  5. For the salad, combine the ingredients and mix through the dressing. Serve with the chicken.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Tip

Use pickled jalapeños instead of fresh to reduce the heat.

Magazine issue date: Apr, 2018


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