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Macadamia and feta stuffed chicken

Recipe by Matthew Hayden from Matthew Hayden's Home Ground

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You could use marinated feta in this recipe to create a slightly different flavour. A 350 g jar of marinated feta will give you about 200g of feta after draining.

Serves 4

Ingredients

1⁄3 cup (50 g) sesame seeds
2 tablespoons olive oil
1 onion, finely chopped
2 bacon rashers, finely chopped
3 garlic cloves, crushed
200 g feta, chopped
1⁄3 cup (50 g) macadamias, very finely chopped
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
salt and pepper
4 chicken breast fillets

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Method

Preheat the oven to 180°C. Place the sesame seeds into a dry frying pan and cook over medium heat,
stirring occasionally, for 5 minutes, until golden brown. Transfer to a plate to cool.
Heat half the olive oil in a frying pan and cook the onion, bacon and garlic until lightly browned.
Transfer to a large bowl, and cool.
Add the feta, macadamias, sesame seeds and herbs to the onion mixture, and season to taste. Mix with your hands to form a paste.
Cut each chicken fillet in half lengthways horizontally, to make long flat steaks.
Divide the mixture between each piece of chicken, placing it in the centre. Roll the chicken around the stuffing and secure with a toothpick.
Place on an oven tray, brush with remaining olive oil and bake for 25 minutes, until cooked through.