1. Pre-heat the oven to 375 F.
2. Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
3. Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
4. Place the chicken breasts on to a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
5. Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
6. Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
7. Gently lift them into the oiled oven dish.
8. Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
9. If using the lemon juice, pour over the top of the chicken breasts now.
10. Scatter or arrange the cherry tomatoes around the chicken pieces.
11. Place in the middle of a pre-heated oven and roast for between 45 - 60 minutes; depending on the size of the chicken breasts.
12. Serve with a selection of vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
13. TO FREEZE:.
14. As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
15. Cook as above.
16. Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time!
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|Serving Size: 1 recipe (1895g)|
|Recipe Makes: 4|
|Calories from Fat: 739 (44%)|
|Amt Per Serving||% DV|
|Total Fat 82.1g||110 %|
|Saturated Fat 25.9g||129 %|
|Monounsaturated Fat 34.7g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 453.5mg||140 %|
|Sodium 4053mg||140 %|
|Potassium 5059.7mg||133 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 37.8g|
|Protein 180g||257 %|
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Calories per serving: 1678
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