Pear makes an excellent substitute for the avocado, if preferred.
2 large skinned and boned chicken breasts
3-4 tamarillos, peeled and sliced
40g creamy blue cheese, sliced
4-6 rashers streaky bacon
freshly ground black pepper to taste
1 tablespoon olive oil
1/2 large avocado, peeled and sliced
balsamic glaze to garnish
Make a pocket in the chicken breasts cutting almost the entire length of each breast.Line 2-3 slices of tamarillo along the pockets. Top with the blue cheese. Fold the chicken over to enclose the filling. Wrap the bacon around the breasts from one end to the other. Secure with cocktail sticks. Season. Wrap tightly in plastic film and refrigerate until ready to cook.
Preheat the oven to 180°C. Remove the film from the chicken when ready to cook.
Heat the oil in a non-stick frying pan on medium-low. Sauté the rolls, until the bacon is lightly coloured. Place in the oven and cook for 30 minutes or until the chicken is cooked through. Remove and tent with foil for 5 minutes before slicing into about 3cm thick rounds.
Place the rounds on serving plates. Place slices of tamarillo and avocado along side the chicken. Drizzle with balsamic glaze. Serves 4.