Camembert stuffed chicken with fig salad and sticky bacon sauce

Preheat the oven to 200°C.

Grease a baking sheet with nonstick spray.

1 Chicken

Using a paring knife, make a horizontal slit in each chicken breast, being careful
not to cut all the way
through.

Stuff the chicken with the cheese and
nuts.

Secure the breasts
with butcher’s string.

2 Transfer the chicken to
the baking sheet.

Drizzle
the olive oil over and season with salt.

Cook in the
oven for 15-20 minutes
or until done and the
cheese starts melting.

3 BACON DRESSING

Fry
the bacon in a pan until
crisp.

Add the sugar and
vinegar and stir until
dissolved.

Season with
salt and set aside to cool
slightly.

4 SALAD

Arrange the
figs on a platter. Scatter
the rocket over the figs,
arrange the Camembert
slices on top (if using)
and spoon the bacon
dressing over.

5 TO SERVE

Remove the
string from the chicken
and slice.

Serve with the
salad.