ut a pocket into each chicken breast.
Rub 2 garlic
FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees
Prepare chicken breasts by cutting a slit or flap in the largest part of the breast.
Mix all filling ingredients and spoon into chicken breast.
Place stuffed chicken breasts into a glass 9x13 inch pan.
Sprinkle with bread crumb mixture and parmesan cheese.
Bake at 400 degrees for 30 minutes or until chicken is cooked through.
in or meat pounder, flatten chicken breasts.
Divide stuffing equally
b>Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken
In a skillet, saute cooked chicken and garlic in olive oil.
Season the chicken breasts with salt and pepper
Trim the chicken breasts. Slice each breast in
For the chicken.
Pound chicken breasts with meat mallet to
Heat oven to 200C/fan 180C/gas 6.
Mix the cheeses and mustard together.
Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.
Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.
Stuff chicken pockets with cheese, sage and tomatoes then wrap 2 slices of pancetta around each chicken breast.
Oil a large frying pan and place over medium-high heat. Working in batches, cook stuffed chicken breasts until cooked through.
Toss arugula with reserved tomato oil and season to taste. Serve with chicken breasts.
nd let cool slightly. Add cheese and stir. Set aside. In
Combine, cayenne, garlic powder, paprika and pepper.
Flatten chicken breasts to approx 1/4\" thickness.
Season both sides of chicken with the cayenne mixture.
Place small piece (s) of cheese on chicken and roll up, pressing firmly.
Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
Bake in a 350 oven for 20 minutes.
n the side of each chicken breast, forming a pocket, taking
ll the way through. Open chicken breast. Cover with plastic wrap
he stuffing, mix the ham, cheese and chopped hazelnuts in a
he thickest side of each chicken breast. Stuff each half with
00b0F. Stuff the chicken pockets with the cheese and sage and wrap
ounded chicken and spread each piece with 1/4 of cream cheese
grees C).
Place the chicken breasts between two sheets of