Main Course
Copperpot Fetta and Capsicum filled chicken thigh fillet
Serves: 10
Prep. Time: 5min
Cook Time: 10min
| Ingredient |
Preparation & Service |
- 300g Copperpot Fetta and Capsicum Dip
- 2kg Chicken thigh fillets
- 100ml Vegetable oil
- Salt, pepper and sweet paprika to taste
- 20 Skewers
|
- Flatten chicken thigh fillets.
- Spread Copperpot Fetta and Capsicum on to the chicken.
- Roll and secure with skewers
- Season with salt, pepper and paprika, fry gently and finish in the oven until cooked.
- Set aside to rest, cut in half and serve.
|
Suggestions for serving and garnishing:
- Serve with a side salad, roasted vegetables or try with risotto.
Related Recipes
Recommended products: Copperpot Basil, Cashew and Parmesan Dip
Recommended products: Copperpot Sun Dried Tomato
Recommended products: Copperpot Hommus Dip
