3 to 4 tablespoons grated cheese of your choice (e.g. Cheddar and mozzarella)
4 rashers smoked bacon
salt, to taste
1 to 2 teaspoons oil
1 clove garlic, minced
1 teaspoon dried or chopped fresh basil
1 teaspoon dried or chopped fresh oregano
1/2 onion, finely chopped
1 (400g) tin plum tomatoes
120ml chicken stock
1 to 2 teaspoons tomato puree (optional)
1 tablespoon double cream
2 teaspoons cornflour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:35min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
Butterfly the chicken breasts, slit down the side with a sharp knife, open up and fill with grated cheese (reserve some of the cheese for later), close chicken breast. Lift up and wrap 2 rashers bacon around each breast to secure filling. Season with a little salt if desired. Place wrapped chickens in an ovenproof dish.
Bake in the preheated oven for 20 minutes. Remove from the oven and keep the oven switched on.
Meanwhile, to make the sauce (which can be made in advance), warm a little oil in a frying pan over a medium heat then add the garlic and herbs followed by the onion; cook and stir for 5 to 10 minutes until translucent. Add the plum tomatoes, then once these are warmed through add the stock, season with salt and pepper, add a little tomato puree if desired. If the sauce needs thickening, dissolve the cornflour in a little cold water then mix in and heat through while stirring. Leave sauce to cool then blend with a hand blender, once done add cream and stir.
After 20 minutes get chicken out of the oven, pour over the sauce and sprinkle the remaining grated cheese on top.
Return to the oven for 10 more minutes. Then it's done! Serve with a side of your choice, vegetables, homemade chips or wedges.