Everyone’s done chicken breasts. So, this is a pretty simple recipe, with a couple of twists. Like chicken? Like bacon? Like cheese? You’re gonna love it.
- Two free-range chicken breasts
- Four slices of smoked streaky bacon
- Two sprigs rosemary, and a few leaves of basil
- About 50g roquefort cheese, or your preferred cheese (mozzarella works, too)
Quite simple, this one. The hardest part is the first bit – cut a hole in the chicken breast! Use a sharp knife, and cut through the long side, but not all the way through – make a pocket. Stuff your cheese in there, and the basil.
The idea is that the bacon seals the cheese in. So, place the rosemary sprig on, and then wrap two slices of bacon around each breast, ensuring you’ve covered the cheese. You know the rule – if cheese can leak out, it will.
Now it’s up to you how you cook the chicken on the barbecue. I tried on top of some foil, but didn’t get enough colour on the bacon. In the end I put the meat directly on the grill. Yes, you lose some cheese that way, but you get colour and flavour.
Give this one a try; whether on the barbecue or not, we’ve been doing it for a few years, and it goes really well with a simple salad.