Ingredients
1 onion, diced finely
2 tbsp rice bran oil
1 tsp brown sugar
5 cm root ginger, peeled & diced finely
100 g dried papaya, chopped
1 orange, peeled
150 ml white wine
4 boneless chicken breasts
12 rashers smoked bacon
SIDS SALT & PEPPER to taste
Directions
Place the onion and oil in a saucepan and cook over a gentle heat for 10 minutes, until the onion is soft. Sprinkle in the sugar, increase the heat to high and cook for 2-3 minutes until caramelised.
Add the ginger and papaya to the onions. Grate the zest from the orange and add to the pan. Chop up the orange flesh and add to the pan with the white wine and heat the mixture until boiling. Add SIDS SALT & PEPPER to taste.
Place 2 tablespoons of the mixture into the pocket in each chicken breast. Reserve the remaining mixture.
Wrap three rashers of bacon tightly around each chicken breast to enclose the filling and wrap each breast securely in foil.
Place in a baking dish and cook at 190°C for 30-40 minutes until the chicken is cooked thoroughly.
Purée the remaining onion and orange mixture and heat through and serve with the chicken.
Serve with wild and long grain rice and tender peas.
