Hassleback Chicken Breasts
Choose from these fillings:
- Cream cheese
- Sundried or fresh tomatoes + basil leaves
- Baby spinach
- Mozzarella slices
- Streaky bacon rashers (preferably preservative free, such as Henderson’s bacon) to wrap.
- Butter or olive oil for frying
- Cream to make gravy with.
Slice the chicken breasts vertically, but not right through, about 4 times per breast, depending on the size of the breast. Fill the ‘slits’ with any combination of the above, but cream cheese really is fabulous.
Once filled, carefully wrap slices of bacon around, like a parcel. Heat a non stick pan, add butter or oil and fry the bottom of the ‘parcel’ until the bacon is cooked. Place in a 180 degree oven until the top is cooked through. I put the oven on fan grill to crisp the bacon up for the last few minutes.
Optional: Deglaze the fry pan with cream, stirring over a medium heat and gently scraping the bits off the bottom. Season to taste and pour over the cooked chicken breast.
If you happen to have some leftover strips of streaky bacon and a firm avocado, Avocado Chips is a yummy way to use them up.