Ingredients:

• +/- 250g Chicken breast portion
• 50g Feta Cheese
• 4 Capers chopped
• Red Pepper cut into strips (5mm)
• Finely chopped Parsley
• Salt and pepper to taste

Method:

Remove fillet from Chicken breast and put to one side. Butterfly breast by cutting horizontally with a sharp knife, taking care not to cut right threw. Flatten breast out a bit more by using a plastic bag and rolling pin. Put fillet and feta cheese in a food processor and blend. Add capers, parsley and seasoning. Place breast in a piece of cling wrap about 20cm square. Evenly spread out the fillet and feta mixture over the breast and lay down three lines of red pepper strips. Lifting cling wrap from one side, roll up the breast. Tightly wind up edges of cling wrap to resemble a sausage. Cover with foil in the same way as cling wrap.

Fill a saucepan halfway with water and bring to the boil. Drop parcel in water and boil for 20 min. Remove from the pan and let stand for 5 minutes until carefully removing foil and cling wrap. Cut into 2 cm rings and serve on grilled vegetables with roasted potato wedges.
For variation add some bacon, spinach, and Camembert or Brie cheese in the fillet mixture and feel free to top over with a nice cream sauce.