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Macadamia and feta stuffed chicken

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.



  • 1.

    Preheat the oven to 180°C. Place the sesame seeds into a dry frying pan and cook over medium heat,

  • 2.

    Stirring occasionally, for 5 minutes, until golden brown. Transfer to a plate to cool.

  • 3.

    Heat half the olive oil in a frying pan and cook the onion, bacon and garlic until lightly browned.

  • 4.

    Transfer to a large bowl, and cool.

  • 5.

    Add the feta, macadamias, sesame seeds and herbs to the onion mixture, and season to taste. Mix with your hands to form a paste.

  • 6.

    Cut each chicken fillet in half lengthways horizontally, to make long flat steaks.

  • 7.

    Divide the mixture between each piece of chicken, placing it in the centre. Roll the chicken around the stuffing and secure with a toothpick.

  • 8.

    Place on an oven tray, brush with remaining olive oil and bake for 25 minutes, until cooked through.


Extract from the book THE COMPLETE MATTHEW HAYDEN COOKBOOK by Matthew Hayden, rrp $39.95.
Copyright HarperCollinsPublishers Australia

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Macadamia and feta stuffed chicken.


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