One of my food-lovers favourites, combination of cheese, garlic and herbs stuffed chicken breast with bacon wrapping. Everything is cooked together on one pan for less dishes, and one would never say no to all that bacon and cheese as well as the roasted vegetables (roasted baby potatoes, baby marrow)
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 515 kcal
4/5 boneless skinless chicken breasts
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded mozzarella cheese
2 tablespoons finely chopped thyme
1/4 teaspoon garlic crushed
salt and pepper to taste
8 slices of bacon strips
Baby potatoes (peeled or skin on and washed) halved or into wedges
3 medium baby marrows
Preheat the oven to 180 degrees. Line a sheet pan with foil and coat with cooking spray.
Using a small knife, cut across each chicken breast to create a deep pocket for the stuffing
In a small bowl mix together the cheddar, mozzarella, thyme & garlic Season with salt and pepper to taste.
Spoon the cheese mixture evenly into the pocket of each chicken breast. Use toothpicks to seal the pockets shut.
Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
Semi boil the potato pieces.
Place the chicken breasts on the sheet pan; toss the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
Place in the oven and bake for 25 minutes. Remove the pan from the oven and add the baby marrow pieces, season with salt and pepper to taste.
Return the pan to the oven and bake for an additional 20 minutes. Keep in the oven until bacon is browned and crispy. Serve immediately, slicing the cheesy chicken garnish with either chopped parsley or thyme, bringing out those aromas.