A succulent breast fillet stuffed with cheese and bacon, then wrapped in bacon rashers and baked.
Place one of the fillets between cling film/baking paper. Flatten, using a mallet or rolling pin, until approximately 5mm thick. Repeat with the other fillet.
Dice one of the bacon rashers, remove the fat if desired. Lay out one of the flattened fillets. Place a small amount of the diced bacon and the cheese at one of the short ends (make sure you don't add too much bacon and cheese or you won't be able to roll the fillet up). Season with salt and pepper. Tightly roll up the fillet to enclose the filling. Repeat with the other flattened fillet.
Lay out 2 of the remaining bacon rashers side by side, carefully place the rolled up fillet in the centre of the bacon rashers. Wrap with bacon and secure with toothpicks. Repeat with the other rolled fillet.
Preheat oven to 200C. Put a small amount of oil into a baking dish, place in oven to heat.
Place a small amount of oil into a large non-stick frypan. Heat. Add bacon wrapped chicken fillets, brown on all sides. Transfer browned chicken to prepared baking dish. Bake in oven for 20-30 min, or until chicken is cooked through.
Remove toothpicks before serving. Serve chicken with mash and vegies or pasta (of your choice), if desired.
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