Martha Shepherd from Galeru has supplied this delicious recipe. Galeru creates ready-to-use fruit sauces, hand-picked from their own orchard grown trees.  The sensational flavours of the native Syzygium fibrosum RaincherriesTM and Syzygium leuhmannii RainberriesTM are extremely versatile and ideal for use in place of cranberries in similar style recipes.

Ingredients...

2 chicken breasts, skinned, boned & halved

Stuffing:
4 cups fresh bread crumbs
¼ cup chopped fresh parsley
200g feta cheese, crumbled
100g Galeru RainberryTM fruit, strained – liquid set aside
2 eggs, lightly beaten
Sea salt
Freshly ground black pepper, to taste
To serve, fresh English spinach, lightly steamed  

Method... 

Preheat oven to 180 degrees (160 if fan-forced)

Slice each chicken breast through the middle to butterfly, leaving attached.  Place skin side down on sheet of baking paper or plastic wrap.  Cover with a second sheet.  Flatten each piece evenly with the flat side of a meat mallet.  Remove top sheet. Sprinkle with sea salt and grind of pepper.

Place all stuffing ingredients into a bowl and mix to blend. Divide stuffing evenly between the 4 pieces of chicken, spreading evenly over the surface. Starting on the long side, roll the breast carefully, making about 3 turns, to form a tight roll.  Tie together with kitchen string.

Line a shallow roasting pan with baking paper, and place the chicken rolls, seam side down in the pan.  Sprinkle with sea salt and pepper.  Pour reserved liquid from RainberriesTM over the rolls. Bake, basting frequently, until golden, about 30 minutes.

To serve, slice the rolls into 1cm thick rounds.  Arrange slices over a bed of lightly steamed English spinach or other vegetables.  Drizzle with pan juices.

Serves 4