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Lancewood Bacon Wrapped Chicken Breasts Stuffed With Cheese
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Lancewood Bacon Wrapped Stuffed Chicken Breast

Ingredients

4 chicken breast(s)
15 ml oil
1 onion(s) , chopped
15 ml sage leaves , chopped
125 ml prunes , chopped
salt & freshly ground black pepper  to taste
120 g LANCEWOOD® Gouda , cut into 4 long strips
250 g rindless streaky bacon
60 ml butter

Method

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

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

Remove the chicken from the cling film and season.

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

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

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.

Wrap tightly in cling film and refrigerate for 1 hour.

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

Remove toothpicks and cut into slices.

To finish:
Serve with vegetable couscous and salad.

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