Chicken Leeds Recipe

Ingredients:

Your favourite Chilli Jam

Some large chicken breasts

Half a mozzarella ball per chicken breast

2 rashers of thick cut middle bacon per breast

 

It’s a bit like a Chicken Kiev…except it’s made using Chilli Jam instead of garlic butter and I invented it in Leeds!  I prefer using The 3 Peaks Chilli Jam, Mrs Jam prefers using Smoky – just remember which one is which!

Pre heat your oven to 200’C.  Lay a chicken breast smooth side down on a chopping board and open the cut side. Carefully cut a pocket into the thickest part.  Use about ¾ of a teaspoon of Chilli Jam per breast and rub into the breast well.  Tear up the mozzarella and lay in the pocket (Gruyere cheese also works really well).  Close up the breast around the cheese and wrap in the bacon. The easiest way to do this is to lay 2 rashers of bacon out just overlapped. Roll the chicken breast up in it and keep closed with a couple of cocktail sticks to cook. Place them on a tray and cover with foil, cook them in the oven for 15 minutes, take out and remove the foil then place back in the oven for a further 15 minutes or until cooked through.

Chicken Leeds is gorgeous served with buttered new potatoes and seasonal vegetables but it’s equally nice with chips and beans.