These chicken parcels with bacon and cream cheese are so quick to make, and you could make it the night before and leave it in the fridge before baking the next day. The bacon keeps the chicken moist, as well as providing a salty hit.
You Will Need: (Serves 4 Chicken Parcels)
- 4 Free-Range Chicken Breasts
- 12 Rashers of Streaky Bacon
- 8 tsp of Low Fat Cream Cheese (I like Tesco’s one with garlic and herbs)
Make a 1 inch incision in the top of the chicken breasts, enough so you can fill it with cream cheese, but not so much that it falls out the other side.
Into this incision, stuff 2 tsp of the cream cheese per chicken breast.
Wrap the bacon around the chicken breasts tightly and secure with a cocktail stick if necessary. Place on a baking tray.
Preheat the oven to 200*C.
Bake the chicken for around 25 mins.
Serve with new potatoes and spinach.