Bacon Wrapped Stuffed Chicken Breast

1. Place each chicken breast between 2 sheets of cling film. Use a rolling pin and bash to flatten. Set aside.

2. Heat the oil and fry the onion until soft. Add the sage and prunes and fry for 1 minute. Season.

3. Remove the chicken from the cling film and season.

4. Divide the prune mixture between the chicken breasts and spread evenly. Place a piece of cheese on the one side of each breast.

5. Fold chicken meat over to enclose cheese. Fold sides in and then roll up chicken to enclose cheese.

6. Place 3 strips of bacon on a board overlapping them slightly. Place rolled up chicken on the one side and roll up in bacon. Secure with toothpicks.

7. Wrap tightly in cling film and refrigerate for 1 hour.

8. Remove cling film. Heat the butter in a pan and fry the chicken breasts until golden and cooked.

9. Remove toothpicks and cut into slices.

To finish:
Serve with vegetable couscous and salad.