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Hunters Chicken Breast Fillet
4 X chicken breast fillets washed, dried and butterflied
Lightly pound fillets between 2 pieces wax paper to flatten slightly
Season with paprika, salt, black pepper, garlic & herb spice ( Ina Paarman), sprinkle of red chilli flakes
In a large saucepan drizzle 2 tablespoons olive oil and fry for 5 minutes per side or until done. Set aside.
In another saucepan add 100 g diced rindless streaky bacon and sauté until bacon crisps. Remove set aside. In the same saucepan chop 7 mushrooms and 1/2 red pepper cubed and sauté until soft.
(Optional add 1 small red chilli ) when tender add 1/4 cup fresh whipping cream and let heat through.
Spoon the mushroom and peppers over the chicken fillet and top with crispy bacon.
Serve with cauliflower and cheese sauce and stir fry mixed vegetable basmati rice.
Fresh Fruit Salad (Serve with whipped cream)
1/2 pineapple peeled & cubed
3 green apples cubed
3 bananas sliced soak in a little bit of lemon juice to prevent going brown
3 oranges cut into segments
3 granadilla pulps
1 large pawpaw ( papaya ) peeled and cubed
2 kiwi fruits sliced
1 X medium tin strawberries drained ( if in season use fresh strawberries )
Add any other fruit òf your choice
Juice of 2 oranges
3 tablespoons Cherry Kirsch liqueur ( Optional )
Let stand stirring occasionally. Makes one large bowl
Prepared, tried and tested by: Gail Haselsteiner