Serves 4 
4 chicken breasts 
125g / 4oz cheese, cut into 4 equal pieces 
8 rashers of back bacon 
Garlic-infused oil 
Cooking Method
Taking one breast at a time, place it on a chopping board and cover with a piece of cling film. Using a rolling pin beat the chicken breast flat. Repeat with the remaining breasts. Note: You can hit the chicken quite hard, but take care not to tear the flesh. 
Lightly brush the upper surface of the chicken with garlic-infused oil. Then place a piece of cheese in the centre of each breast and wrap the chicken around it. 
Place one rasher of bacon on the board and, using the back of a knife, carefully run the blade along the rasher, like spreading butter. This will stretch the rasher. Repeat with all the bacon rashers. 
Using 2 rashers of bacon for each chicken breast, wrap the stuffed chicken. 
Roll each chicken breast tightly in cling film, twisting the ends, to hold the chicken in shape. Place in the fridge for at least 30 minutes. 
Remove from the fridge and carefully unwrap the breasts. 
Heat a little more garlic-infused oil in a frying pan and seal the breasts, browning the chicken roll all over. 
Place in a roasting tin and bake in a pre-heated oven Gas Mark 7 / 220°C for 15 minutes or until the chicken is cooked through. 
Alternatively, the chicken can be left in the cling film and steamed for 20 minutes, and then browned in the frying pan. 
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