One of my favourite ways to cook with chicken!

Chicken breast is one of those ingredients that I find most people love or hate. I used to be firmly in camp hate and the reason... I always found it too dry. Then I started playing about with textures, flavours and cooking methods and became a convert.

Guaranteed juicy chicken EVERY time. I don't make promises lightly so feel free to hunt me down and wallop me over the head with your chicken if it is dry.

First up, a ballotine of chicken. I love this method as it literally holds all the juices in with the chicken and who doesn't want that? 

You can either tuck your stuffed breasts up in some thinned out streaky bacon or some proscuitto for that depth of flavour without needing to add salt. Heads up though, it'll take almost double the amount of time to cook if you try and do this with thighs, trust me on this one!

Due to my cheese hating status, there are always two varieties on the go when I make this. A spinach and goats cheese variety always goes down well with JB whereas I usually opt for sundried tomatoes with spinach.

I like to serve this with a mushroom risotto. Pure comforting, homely food with Northern portions (ha ha), it's like a hug on your plate... what more could you ask for?

This is the perfect dish to serve when you're friends come round for dinner as it looks impressive and you can do all the prep beforehand!

2 chicken breasts
2tbsp cream cheese
6 strips streaky bacon or proscuitto
4 sundried tomatoes
20g spinach wilted and drained
Pepper to season

1. Preheat your oven to 180oc
2. Butterfly your chicken breast so it opens out to an even thickness
3. Lay out three strips of bacon or proscuitto and flatten so it covers a space the same length as your chicken breasts and repeat with the last three
4. Chop the spinach and sundried tomatoes and mix with the cream cheese then season
5. Stuff the breasts equally with the cream cheese mixture then fold shut

6. Gently place the stuffed chicken onto the bacon and roll until secure
7. Place the chicken parcels onto a sheet of tin foil and wrap tightly without splitting the foil
8. Place on a baking tray and cook in the pre-heated oven for 20 minutes

Unwrap and enjoy : ) x