TO DRINK: Amani Kamili (Chardonnay/Viognier) 2008, filled with peach and apricot aromas and flavours, with a pure white-pepper undertone and a lime mineral texture from the chardonnay.
Peanut-fried chicken fillets stuffed with roast nectarines
- 2 nectarines
- 5ml (1 tsp) brown sugar
- 15ml (1 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 80g peanuts
- 125ml (½ cup) dried breadcrumbs
- 1 large egg, beaten2 chicken fillets
- oil, for frying
- 30ml (2 tbsp) thick, Greek-style yoghurt
- 10ml (2 tsp) fresh chives, chopped
Preheat the oven to 180ºC.
Slice the nectarines and place them on a baking tray. Sprinkle with the sugar and drizzle with about 10ml (2 tsp) of the olive oil. Season and roast until the fruit is soft and caramelising, about 10 minutes. Remove from the oven and set aside.
Chop the peanuts and breadcrumbs in a food processor and transfer to a flat bowl.
Place the beaten egg in a separate flat bowl.
Hammer the chicken fillets flat and lay them on a board. Lay the roasted nectarines along the middle of each chicken fillet and roll the fillet into a sausage.
Heat 1cm oil in a frying pan. Dip the rolled chicken fillets in the egg and then in the peanut crumbs until well coated. Fry the chicken rolls until golden on all sides and cooked through, about 5 minutes.
Combine the yoghurt with the chives and the remaining 5ml (1 tsp) olive oil and season. Cut the chicken into rounds and serve topped with the yoghurt mixture.
The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].