Cheese and Onion stuffed Chicken Breast
This was really easy. Really really easy, and oh so good.
There are really no measurements for this one. It was all by hand and I think it should stay that way. Just scale what you need to meet the needs of who you are feeding and you’ll be OK. Pre-heat your oven to 190C and get a large skillet warming up with some Sunflower oil in it.
Take the Chicken breast and slice it across so that you open it up like a book. Keep it sealed on one long edge, you don’t want halves.
Place the breast on a bed of bacon slices arranged so that you’ll be able to wrap the breast up with the bacon. Kinda like when you wrap a present, the paper is on the bottom and you bring it folded over the top of the gift. Just remember that you need the middle of the slices to be oriented the bottom breast half. You are after all going to fold the chicken closed on your filling
Now sprinkle some salt and pepper (white pepper is best here) and the some spring onions and grated (or shredded) Mature cheddar in the inside. I also sprinkled a little garlic powder on this.
Fold the chicken closed and wrap the bacon around it so that it is a nice parcel. With a Spatula place the breast in to the skillet so that the side where the bacon ends come together is down and cooking first. You want that to sear together and become one. Leave it there on medium heat for about 3-4 minutes then using the spatula flip it over to the other side. for another 4-5 minutes. Continue this till the bacon on the top and bottom is nicely cooked and browned. (should only *maybe* take on flip back to side A for a minute or two)
Now pull these breasts out and put them in to a baking dish and put that in the oven for 8-10 minutes or until the juices run clear.
Server with your fav veg and get ready to move your belt a notch.
*TIP – don’t use tongs for this. It will fall apart.