Ingredients
4 chicken or pigeon breasts
1 tbsp rice bran oil
1 tsp paprika
1 tsp salt, divided
¼ tsp garlic powder
¼ tsp onion powder
1¼ cup sliced broccoli
120 g Parmesan cheese, softened
¼ cup grated cheese
2 tbsp SIDS RASPBERRY HONEY MAYO
1 clove garlic, minced
4 slices bacon
Directions
Preheat oven to 190°C.
Place the chicken or pigeon breasts on a board and use a pointy knife to cut a pocket into every chicken breast. Drizzle chicken with oil.
Add the paprika, ½ teaspoon salt, garlic powder and onion powder to small bowl and stir to mix. Sprinkle equally over each side of the chicken.
Add cheese, Parmesan, SIDS RASPBERRY HONEY MAYO, garlic and remaining ½ teaspoon of salt to a small bowl and stir well to mix. Stir in the broccoli.
Spoon the cheese mixture into the pigeon breasts equally. Slice each rasher of bacon in ½ and wrap each breast with 2 pieces of bacon.
Place the chicken breasts in a baking dish and bake, uncovered, for ½ hour until chicken is soft right through.
Place pan underneath the broiler to catch the bacon fat.
