Creamy Garlic and Herb stuffed Chicken

Firstly, apologies for lack of blogging and visiting everyone elses blogs! Life has once again gotten in the way, plus I’ve not been actually cooking that much... Not that I am eating ready meals by any means but I've not made anything particularly blogworthy!

This is one from my computers archives, I only remembered to take a picture of it before cooking, though it gives you a good idea of how it will turn out! Greed prevailed and it was half eaten when I'd remembered that I had not taken a picture! 

Its not a new idea by any means but sometimes simplicity wins hands down! It is super quick to prepare and very tasty for such minimal effort!

Simply take a whole chicken breast (I usually find one from the butchers best for this) and make a small pocket using a sharp knife, where the mini fillet bit is. Stuff liberally with Garlic and herb cream cheese I.e. Philadelphia, re-seal with the fillet, then wrap tightly with a couple of slices of smoked pancetta. If it looks a little loose you can use cocktail sticks to secure it.

Oil a piece of foil and place the chicken on the centre, curl up the sides slightly, this is because some of the lovely juices might try to escape and therefore saves scraping a baking tray afterwards! Spray with a little more oil and season with a pinch of salt and pepper. 

Bake in a hot oven, around 170 fan/ 190o regular for 25-30 minutes, depending on thickness until its cooked through.

Serve with your favourite vegetables, I like new potatoes simply boiled and some green beans with this.