Stuffed Chicken Breasts

By lgrillon_89

Ingredients

• 2 large boneless skinless chicken breasts
• 100 g boursin cheese or local garlic & herb spreadable cheese
• 6 slices smoked streaky bacon or 2-4 slices pancetta
• 1 teaspoon olive oil
• 10-12 cherry tomatoes, on the vine
• salt
• fresh ground black pepper
• 1/2 lemon, juice of

Details

Servings 2

Preparation

Step 1

1. Pre-heat the oven to 375F
2. Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
3. Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
4. Place the chicken breasts on to a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
5. Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
6. Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath
7. Gently lift them into the oiled oven Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.). dish.
8. Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
9. If using the lemon juice, pour over the top of the chicken breasts now.
10. Scatter or arrange the cherry tomatoes around the chicken pieces.
11. Place in the middle of a pre-heated oven and roast for between 45 - 60 minutes; depending on the size of the chicken breasts
12. Serve with a selection of vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!

TO FREEZE:
As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.

Cook as above

Can be frozen for up to 3 months with no adverse effects on the Boursin cheese