FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees
t a pocket into each chicken breast.
Rub 2 garlic
b>Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken
400\u00b0F.
Stuff chicken with herbs and orange
Trim the chicken breasts. Slice each breast in
ll the way through. Open chicken breast. Cover with plastic wrap
nto the center of each chicken breast by inserting the tip
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.
sharp knife, cut each chicken breast horizontaly on the thickest
egrees C).
Place the chicken breasts between two sheets of
o fit all of the stuffed chicken breasts in a single layer
best.
Place one chicken breast between a large
ogether in a bowl. Place chicken breasts in a shallow dish
ocket in each of the chicken breasts by slicing down one
long one side of each chicken breast and open it out
long one side of each chicken breast, without slicing right through
he thick side of the chicken breast (butterfly cut) and fill
Make Self-Saucing Chicken and Vegetables:
Preheat oven
lour, salt, and pepper. Coat stuffed chicken breasts with flour mixture.