This was delicious and easy to do. I made the chicken ahead of going into work and left in the fridge until I needed to cook it.
Chicken breasts x3
One red onion – diced
Two sticks of celery – diced
Asparagus I used 2 to 3 per chicken breast
10 rashers of streaky bacon – 4 rashers diced (set aside the other 6)
Chicken stock – 250ml
Small tub of creme fraiche or cream
Salt & Pepper
Cheese of your choice (a lovely soft melty cheese works really well – I used taleggio) cut three chunks – good size to fit your chicken.
Firstly dice your celery, onion and 4 rashers of bacon and place (with a glug of olive oil) in a pan until soft and bacon is slightly browned – took approx 30 minutes on medium heat.
whilst that’s cooking down prepare your chicken.
Butterfly the chicken breast out (make a small pocket) so that you can fill with cheese and top with asparagus. Then grate some Parmesan and Season chicken.
Take the remaining bacon – 2 rashers per chicken breast. Place the chicken on the bacon. Now carefully roll up as tightly as you can and secure with a skewer/cocktail sticks. Rub a little olive oil over the chicken and bacon package.
I then placed the chicken (and the cooked down bacon/celery/onion mix) in the fridge for a couple of hours until I returned from work. You don’t need to do this although I would place chicken in the fridge for an hour to ensure the cheese is nice and solid for when you cook it later.
When you’re ready to cook the chicken (this takes approx 40 minutes) place the vegetables and chicken in a pan and cook chicken until brown – turning over ensuring a nice colour all round the chicken – takes approx 10 minutes to brown the chicken.
Once browned, add stock to the mix and cover the pan, cook for a further 20-30 minutes. Once chicken is cooked stir in the creme fraiche and serve.
I served it with roasted broccoli and courgette.