Chicken stuffed with bacon
|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|
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.