Prep: 20 mins
Cook: 35 mins
- 4 skinless chicken breast fillets
- 4 derinded slices Gruyere cheese
- 4 tsp wholegrain mustard
- 8 derinded rashers smoked back bacon
- 1 tsp rapeseed oil
- 100ml good quality barbecue sauce
- 75ml water
- 40g extra mature Cheddar cheese, grated
- Fresh rocket, to garnish, optional
Using a sharp knife cut a pocket into each chicken breast. Then tuck a slice of Gruyere cheese into each pocket, breaking up pieces if necessary and then add a tsp of mustard to each. Pinch the edges together to enclose.
Wrap 2 bacon rashers around each chicken breast, overlapping them slightly and enclosing the cut side.
Place the skillet on the hob, add the oil and heat over a medium heat until hot. Add the chicken breasts to the skillet and cook for about 22-25 minutes, reducing temperature, if necessary and turning occasionally until bacon and chicken is golden and tender.
Meanwhile, mix barbecue sauce and water together in a small bowl and set aside. Preheat a grill.
Pour the barbecue sauce over the chicken breasts to coat slightly and bring to the boil. Sprinkle the Cheddar cheese over the chicken breasts. Place under the grill and grill for about 3-5 minutes, until cheese is golden and melted.
Transfer to warm serving plates and serve with mashed potatoes, steamed broccoli and rocket, if using.
- Chicken breasts, when sold in multipacks can come in varying sizes. If too large cut off some of the mini fillets and use another day.
- The chicken breasts can be prepared in advance and kept covered and chilled until ready to cook.
- The barbecue sauce we used had less sugar and more tomatoes in it.