Stuffed peppadew and feta chicken breasts

Chicken:

• Preheat the oven to 190°C.
• Mix the peppadews, feta, parsley and pepper together.
• Place the chicken breasts between two layers of cling wrap. Using a rolling pin, roll them out gently until they’re slightly thinner and even.
• Place a chicken breast on a chopping board, spread a quarter of the peppadew mix over it and roll the chicken into a sausage shape.
• Repeat this process with each chicken breast, then season with salt and pepper.
• Wrap each chicken breast with three pieces of bacon, securing it together with toothpicks.
• Place the wrapped chicken breasts on a lined oven tray.
• Bake the breasts at 190°C for 15 minutes. Reduce the oven temperature to 180°C and cook the chicken for an additional 30 minutes, or until it is fully cooked.

Creamy pap:

• Bring the water and salt to the boil.
• Slowly add the maize meal, whisking continuously.
• Once it’s all combined and there are no lumps, put the lid on the pot and reduce the heat. Allow to cook for 10– 15minutes.
• Stir in the cream and butter, and season to taste.

Corn-and-bacon salsa:

• Fry the chopped bacon in a pan over a medium heat. Add the corn two minutes before the bacon is ready.
• Stir through the chopped parsley and lemon zest.

To serve:

• Serve the creamy pap on a plate, topped with sliced chicken rounds and salsa.