Having been on holiday I came home with lots of ideas for blogs but they would all take time to prepare and I was worried that there would be a long gap before I had anything ready to publish. Then out of the blue a Facebook friend Alan Rigby, sent me the following recipe. He had just had it for his dinner and said “it was bloody delicious” and having tried it I can confirm it is just that, so thanks Alan, once for the lovely recipe and twice for letting me use it and pass on to other readers.
4 boneless, skinless Chicken breasts
8 tsp Philadelphia and chives spread
8 thin slices chorizo sausage
4 rashes of bacon
Sprinkle of garlic powder
Cocktail sticks (to hold the bacon and chicken together when cooking)
With a sharp knife cut a slit about 4-5 cm across the chicken, but don’t cut all the way through the chicken, only go half way. Do this to each chicken piece. Fry in a pan until lightly browned.
Take a tsp of the Philadelphia cheese and open the slit and spoon it in. Use 2 tsp in each chicken breast.
Now do exactly the same with the chorizo carefully popping into the slits in the chicken.
Now take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken. Repeat on each chicken breast.
Using a cocktail stick pierce through the bacon and chicken to hold it all together. (the filling may ooze out a little bit depending on how much you’ve used to stuff the chicken) Do this with the other chicken breast.
Place on a baking tray and sprinkle with garlic powder.
Cook in the oven at 200˚ for 30 minutes until the bacon is crispy.
Serve with any vegetable, mashed or chipped potatoes or salad.