FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees
pocket into each chicken breast.
Rub 2 garlic
in or meat pounder, flatten chicken breasts.
Divide stuffing equally
b>Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken
Trim the chicken breasts. Slice each breast
eat. Add leeks and cook for 4 minutes.
Add 1
For the chicken.
Pound chicken breasts with meat mallet to
epper and cook while stirring for 5 minutes. Add spinach, 1
ll the way through. Open chicken breast. Cover with plastic wrap
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.
grees F.
Place each chicken breast half between two
les in the chicken! Repeat with the second chicken breast.
Place
grees C).
Place the chicken breasts between two sheets of
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.
ogether in a bowl. Place chicken breasts in a shallow dish
long one side of each chicken breast and open it out
ong one side of each chicken breast, without slicing right through
per towels.
Transfer the chicken to a clean cutting board
lour, salt, and pepper. Coat stuffed chicken breasts with flour mixture.
he thickest side of each chicken breast; fill with 1/4