A great mid-week supper recipe that the whole family is sure to love. Serve it with your choice of potatoes, rice or maybe some gluten and wheat free pasta.
- 150g garlic cheese (I use boursin)
- 50g mature cheddar - grated
- 4 skinless and boneless chicken breast fillets
- 8 smoked streaky bacon rashers
- Black pepper
Pre-heat the oven to 200°C, 180°C fan, gas mark 6.
Mix the cheeses and cut a slit into the side of each chicken breast and stuff them evenly. Wrap each stuffed chicken breast with 2 rashers of bacon, so that they hold the chicken together, but not over-tight. Season with black pepper.
Place the chicken on a baking tray and roast in the pre-heated oven for 25-30 minutes, until the chicken is cooked through.
I like to serve this with new potatoes and seasonal vegetables.