Caryl’s Blindekuikentjies – Roasted Stuffed Chicken Breasts

My Story…
Chicken is so versatile and tasty if properly cooked, so although I have given you 2 chicken recipes previously, I never tire of ‘chicken’ and find it a ‘must have’ meat to always have at hand in the fridge or freezer.

Chicken is probably the most economical meat to roast for a ‘Sunday Roast’ these days. Who of us don’t have childhood memories of chicken, roast potatoes and veg for Sunday lunch? That was simply the best, especially during the winter months. Looking back, chicken was the most rewarding dish any mom could cook on a Sunday. Just pop in the oven with a few potatoes and onions & come home from church with a delicious aroma in the house!

My mom would cook pumpkin fritters and rice on the Saturday, then we would all help prepare the gravy and lay the table at lunch time on Sunday. Apple tart can also be baked beforehand, so just whip the cream and you are all set for a super dinner! I will let you in on a secret – my recipe for next time is….apple tart! Make sure you don’t miss it, and yes…it’s as easy as pie!!!

You may wonder why the name ‘blindekuikens’? Well, I made a recipe once using bacon wrapped kudu fillets for a dinner at the farm, and they looked just like ‘blindevinke’, which are sweet little birds which no one in their right minds should ever eat, but anyhow, this was delicious! I think the bacon wrapped around the meat makes it look like the markings on a vink bird.

My Recipe – ‘Blindekuikentjies’ – Roasted stuffed chicken breasts

4 Free range Chicken breasts

Coating for the breasts:
1 beaten egg with a tbsp. milk
a little seasoned flour, bread crumbs

Stuffing mix:
1 packet, either Paxo or Ina Paarmans
1 small onion, 1 clove garlic crushed & 1 egg



  • Chop onion finely with garlic, add to stuffing dry ingredients. Mix as per instructions on packet but add less water. The mix needs to be stiff.
  • Cut a deep slash into each breast to make a nice pocket.
  • Open and spoon in a generous tablespoon stuffing mix.
  • Close up, dip both sides in flour, egg & breadcrumbs, making sure to coat well.



Optional: but very tasty – wrap each breast in 2 pieces streaky bacon
Lay in an oiled dish, drizzle with olive oil and bake for approximately 45 minutes at 180°Serve with mashed potato and a green salad. Enjoy with Esona Chardonnay!! As Ernest Hemingway said “Wine in the most civilized thing in the world”