Tuesday, 13 October 2015


4 chicken breasts
8 slices short cut bacon, diced
1 onion, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
2 teaspoons minced garlic
500 grams cream cheese, room temp.
4 tablespoons ranch salad dressing
2 tablespoons butter, melted
4 tablespoons Beerenberg (brand) hot tomato sauce
2 cups shredded tasty cheese
3 sheets frozen puff pastry, thawed

preheat oven to 180c.  grease a non stick swiss roll tray.

saute chicken breasts till cooked. cool and shred. put aside.

saute the onion, capsicum, garlic and bacon till onion is translucent. remove from the heat and cool for 5 minutes.

In a large bowl combine the cream cheese, onions, capsicum, bacon, garlic and ranch dressing.

add the butter and hot tomato sauce then the chicken and 1 cup of tasty cheese. stirring until everything is well combined.

cover the bottom of the swiss roll tray with 1 sheet of pastry, cutting 2nd sheet to fit. (about  1 1/3 sheets.)

Top the pastry sheets with the chicken mixture, spreading to each edge.

cover the chicken with the rest of the pastry, again cutting to fit.

cook for 25 minutes or until pastry is lightly brown. remove from oven
and sprinkle with remaining cheese. return to the oven till cheese is melted and golden brown.

cut into slices to serve.

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