Chicken Stuffed with cheese and wrapped in bacon (Poultry)

Member Name: beccus

Product:	Poultry
Date:	09/11/08 (43 review reads)
Rating:

Advantages: delicious

Disadvantages: none

I have a fairly limited repertoire when it comes to cooking, I'm much less confident than I ever used to be, however, this is one of my all time favourite things to cook and is actually fairly impressive, until people realise its way easy!

I give you chicken parcels.

I have 2 variations of this recipe, one with pastry and one without, the difference is fairly self explanatory - so I'll do the one without!

You need a chicken breast per person, rashers of streaky bacon per person (plus some spare in case you need extra), a soft cheese, particularly good if its garlicky.

You need to make a pocket in each chicken breast, its usually best in the side. Fill each pocket with 2 or 3 spoons of the soft garlicky cheese and then wrap with bacon.

It really is as simple as that - to make sure they don't fall apart when you are cooking its often best to tuck the loose ends of the bacon under the chicken, you could also use cocktail sticks to hold them together, but this isn't necessary.

The oven should be a moderate heat, around about 175 or 200 degrees. And then it should be popped in the oven for about 20-30 minutes. I can't give exact timings because it depends on the oven you have. If you aren't sure then its best to check after 20, as with chicken normally the juices should be clear. Don't be afraid if the cheese comes out, it all adds to the flavour!

Great served with home made potato wedges, or just roast potatoes. I can imagine it tasting fab with cauliflower cheese too!

As I mentioned at the start, it does taste just as good wrapped in a pastry parcel, but needs a little longer cooking.

Summary: A yummy filling meal