These stuffed chicken breasts are super delicious and is a dish that looks very impressive, yet easy to make. Simple chicken breasts are flattened, filled with a flavoursome sage stuffing and wrapped in streaky bacon for extra flavour. Perfect as a cosy weeknight dinner or an alternative to serve with your Sunday dinner.

Ready in: 1 hour

Serves: 2 – 4

Ingredients

2 large chicken breasts
6-8 slices of streaky bacon
Salt and pepper, to season
½ tsp garlic powder and paprika (optional)

For the stuffing
60g fresh breadcrumbs
1 tbsp butter
1 small onion, finely chopped
1 clove of garlic, crushed
1 tsp dried sage
1 tbsp fresh parsley, chopped
2 tbsp chicken stock or hot water

Note: You can use a packet of ready-to-mix stuffing to save time, if you’d prefer.

Method

1. Preheat the oven to 200C and lightly grease an ovenproof dish.

2. First, prepare the stuffing so that it can cool. Heat the butter in a frying pan and gently fry the onion until softened. Stir in the garlic, breadcrumbs, herbs and a splash of stock or water to bring the mixture together. Add more liquid if required. Set aside to cool.

3. Next, place one of the chicken breasts between two sheets of cling film. Gently bash with a rolling pin or meat mallet until 1cm thick. Season both sides with salt, pepper and (optionally) the garlic powder or paprika. Repeat with the other chicken breast.

4. Spoon some stuffing onto one side of each chicken breast. Gently roll it up from the short edge, making sure the filling stays inside.

5. Lay the streaky bacon slices on the work surface and place the rolled chicken on top. Wrap the bacon around the filled chicken breast, ensuring it is well covered and place in the baking dish, seam side down.

6. Roast in the oven for 30-35 minutes, until the bacon is crispy and the chicken is cooked through. The chicken should reach a minimum of 74C.

7. Serve as part of your roast dinner, or simply with some mashed potato and roasted vegetables.