Chicken stuffed with bacon

2 servings Prep: 15 mins, Cooking: 15 mins
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Chicken breast stuffed with creamy goat's milk cheese and salty smokey bacon.

By Food24 February 14 2014
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Ingredients (7)

75 g bacon — cubed
2 chicken breast fillets
75 g goat's milk cheese — at room temperature
sea salt and freshly ground black pepper
100 g green beans — trimmed
lemon — zest and juice
almonds — chopped
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Method:

Fry the bacon until lightly golden, remove from the pan with a slotted spoon and set aside to drain on some kitchen paper.

Season the chicken breasts with a little salt and black pepper on both sides and then slice them open down the middle of one side, leaving the other side still attached, and flip open like a book.

Mix together the bacon and goats cheese with a fork, adding in a little extra black pepper but no salt, the goats cheese is salty enough.

Fill each breast with the filling, then close gently. Heat 1 Tbsp olive oil in a pan over medium-high heat and fry the chicken breasts for 4-5 minutes on each side, or until a golden crust has formed and the meat has cooked through. Remove from the heat and set aside to rest.

Meanwhile, cook the green beans in boiling water for 1-2 minutes, remove and refresh under cool water so that they keep their bright green colour.

Drizzle with a little lemon juice, add the lemon zest and almonds and serve immediately with the chicken.

Recipe reprinted with permission of SarahGraham. To see more recipes, click here.



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