X3 chicken breasts (you could also use thighs)
X3 sausages – skin removed
X6 rashers of streaky bacon
Small onion – diced
30g Parmesan – grated
Handful of chopped fresh parsley
Pinch of dried thyme
One large lemon
Salt & Pepper
Cup of stock
Cup of double cream
Firstly prepare the chicken by creating a small pocket for the stuffing.
Combine the sausage meat, thyme, parsley, grated lemon rind, parmesan, salt and pepper.
Roll into three small balls and place inside the chicken
Now wrap the chicken keeping the stuffing inside, wrap tightly with two ratchets of bacon and place in a hot oven for 30 minutes.
Whilst the chicken is cooking melt some butter in a pan and soften the onion. Once soft, add the stock and juice from the lemon and let bubble away for approx 5 minutes.
When chicken is ready remove from the oven.
Pour cream, more parsley and some seasoning into the sauce and serve (we had steamed broccoli, chard and courgettes).