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Chicken breast wrapped in bacon, stuffed with cheese and pears
Ingredients
For the chicken
- 4 chicken breasts
- 4 large rashers of bacon
- 300g ricotta cheese
- 1 white ġbejna grated
- 75g mature cheddar grated
- 2 tbsp wholegrain mustard
- 4 rashers of Parma ham, finely chopped
- Salt and pepper
- 4 triangles soft cheese
- 1 pear, sliced
- Chopped parsley
For the sauce
- 1/2 litre white wine
- 1 pear, peeled and chopped
- 1 small onion finely chopped
- 8 triangles cream cheese
- 1 grated ġbejna.
- 75g grated mature Cheddar
- 2 tbsp wholegrain mustard
- 250ml fresh cream
- 150ml chicken stock
- Pinch of rosemary
- Salt and pepper
Method
Mix all cheeses together, add chopped Parma ham, mustard, salt, pepper and parsley. Stir well and set aside. Make an incision on top part of the chicken breast and cut towards the center to make a pocket. Insert a slice of pear and cream cheese mix and place another slice of pear on top of incision. Wrap chicken firmly with a rasher of bacon and secure with a toothpick. Wet with some oil, seasoning and a little rosemary and place on pre-heated grill to cook. When browned from both sides, place in baking tray and cook for 15 minutes in a pre-heated oven. For the sauce, saute the onions, garlic, rosemary and seasoning, Add white wine and chicken stock and leave it to reduce. When reduced add cheese and pear. Leave to cook for few minutes. Add cream, pass through blender or sieve. Put back on fire for further 10 minutes.
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