2 chicken breasts, skin on, tenderloin removed and put on one side
2 cloves garlic, peeled and finely chopped
1 lemon, zested
3/4 cup dried dates, rehydrated
1/4 cup pinenuts, toasted in a pan with balsamic vinegar
6 basil leaves
3/4 tsp smoked paprika powder
3/4 tbsp muscovado sugar
120g goat-milk feta, crumbled
50g courgettes, finely cut into spaghetti-sized threads
6 XX butter for saute
1 Butterfly chicken breast and bat to flatten inside a plastic bag. In a processor, put garlic, drained dates, pinenuts, basil, smoked paprika and Muscavado sugar and blitz to a paste. Add feta and pulse, scraping the sides at times to ensure it's mixed well. Season chicken and spoon the filling along one end.
2 Lay tenderloin alongside and roll chicken. Wrap in clingfilm, tying each end to secure. Bring a saucepan of water to the boil and poach chicken for 20 minutes. Remove and allow to cool slightly. In a pan, heat butter and saute courgettes until limp, then season. Slice chicken rolls, put on warmed plates, and garnish with a twist of courgettes.