BERRY STUFFED CHICKEN BREASTS (TRIED AND TESTED 5/5)

BERRY STUFFED CHICKEN BREASTS


WHAT YOU NEED TO MAKE:

4 chicken breast fillets
100g Wensleydale with Cranberries, sliced (deli)
8 rashers streaky bacon


HOW TO MAKE:


1.Preheat oven to 190C/170C Fan/Gas 5. Make a cut in the side of each chicken breast to form a pocket, and fill with the cheese.


2.Put the bacon on a board and stretch the rashers slightly by firmly running the back of a knife along them. Wrap each breast with 2 rashers of bacon.roll the chicken breast parcels in tin foil and seal as tightly as possible,this helps the parcel seal tightly and you loose less of the juices... Put in an ovenproof dish and cook for 30 minutes. Serve with seasonal vegetables, if you like.

3. remove the tin foil if you wish for the last 10 minutes of cooking(optional)

*you can also vary the filling ive used mozarella and sundried tomatoes inside mine before and wrapped them again in bacon.
or you can also wrap the breasts in parma ham which ever you prefer :)