Going back to the 80's today with this one and using soft cheese with herbs for this delicious bacon and chicken roll. Well under a fiver with yellow sticker chicken breast.
Chicken wrapped in pancetta with a garlic and herb centre, on a bed of pureed potato with a chicken jus, served with honey glazed puree carrots. OR, as it's known in my house; chicken wrapped in bacon with mash potato, chicken gravy and mashed carrots.
This one is a little more tricky. However not too bad. If I can do it, then I'm sure you can too.
First of all, I put the cheese, mustard and lemon into a bowl and mixed together.
I took each chicken breast and carefully cut throw the middle. It felt to me to be the appearance of of a book. It essentially makes the chicken thinner and quicker to cook. If you want the technical term its called 'butterfly the chicken breast'
Anyway, I covered all of the cut chicken with cling film and bashed it with a rolling pin to make a rectangle about 3cm thick.
I then got myself some baking parchment and lay it on the work surface and put the bacon side by side and slightly overlapping. I then lay the chicken over the top of the bacon. Finally I spread the cheese mix over the top of it all.
Using the edge of the baking parchment I rolled the lot, toking it all in as I went. I then used some string to tie it together before wrapping in cling film and putting it in the fridge until it was ready to be cooked.
To cook, I removed the cling film and placed it seem side down on a baking tray and cooked for an hour at 180 degrees. Then I let it rest for 15 minutes.
In the mean time I prepared the mash potato and carrots. I decided to mash the carrots for a change. Whilst mashing them, I added the honey.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.