Bacon Wrapped Chicken with Goats Cheese

Oozy goats cheese dripping down bacon wrapped chicken makes for a seriously good meal. Serve with crispy garlic and lemon roast potatoes (link to my recipe below) or of course, whatever else you fancy.

Very easy to do and can be prepared in advance, wrapped in cling film and stored in the fridge ready to cook later.

Return to the oven for a further 5 or 10 minutes by which time the chicken should be cooked through (please check) and the cheese is starting to melt.

I served mine with crispy garlic and lemon roasted potatoes. The recipe in the link includes chorizo which you can leave out as you already have bacon!

  

Yield: 2Author: Jan Bennett

Bacon Wrapped Chicken with Goats Cheese

Oozy goats cheese dripping down bacon wrapped chicken makes for a seriously good meal.

ingredients:

2 nice fat skinless chicken breast fillets

6 to 8 rashers of dry cured smoked streaky bacon

a glug of olive oil

freshly ground black pepper

5 slices of goats cheese - rind left on is best or it will melt too quickly 

instructions

Lay the chicken fillets on a board and sprinkle over a small pinch of pepper  on each.  Wrap in bacon using 3 or 4 rashers to cover each fillet, remembering anything left not covered in bacon will dry out during cooking.

Part the bacon a little bit and cut a deepish horizontally slit in each fillet.

Wrap each fillet in cling film and refrigerate for at least 30 minutes.  This will help them stay in shape.

When you're ready to cook remove them from the fridge and discard the cling film.  Pop them onto a baking tray (I'm a huge fan of those foil disposable ones) although that said I do re-use them after throwing them in the dishwasher.

Sprinkle with another small pinch of black pepper and drizzle with a little olive oil.

Put them into a Preheated oven of 200C/400F or Gas 6 for about 30 minutes.  Cut just one of the goats cheese slices in half so you have two half moons.  

Remove the chicken from the oven and insert one half moon into each slit you made in the fillets, pushing it into the slit as much as you can.  This will melt into the chicken within  minutes of you now popping it back into the oven to cook for another 10 minutes.

After 10 minutes remove the chicken from the oven once more and top each fillet with the remaining slices of cheese.  Drizzle with a small amount of olive oil.

Return to the oven for a further 5 or 10 minutes by which time the chicken should be cooked through (please check) and the cheese is starting to melt. 

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