Poached Chicken Thigh Fillets Stuffed with Goat’s Cheese, Red Capsicum & Pesto

4 free-range chicken thigh fillets
6 cloves garlic
2 lemons, juiced
1 cup soy sauce
1 cup beer
1 tbsp olive oil
1 tbsp fresh rosemary
1 tsp minced red chilli
1 tsp sea salt
100g goat’s cheese
4 strips bacon or prosciutto
4 slices red capsicum
2 tbsp pesto
Black pepper to taste

Marinate chicken in salt, garlic, lemon juice, chilli, rosemary, beer and soy sauce for 30 minutes or overnight for best results.

Preheat oven to 180ºC. In a ceramic baking dish, roll each thigh fillet around a strip of red capsicum, a dollop of pesto and some goat’s cheese. Top with bacon strips.

Pour remaining marinade over the top and poach in oven for 30 minutes or until bacon is crispy on top. Serve on couscous with steamed broccoli and green peas. Ladle juices over each thigh roll. Serves 4.