I’ve seen similar recipes to this written in countless magazines and food posts but I’ve always found it to be too dry. After a bit of thought, I’ve come up with a few tricks to help even out the chicken-filling ratio and stop this rich dish from being such a chore! Follow my tips and you’re sure to succeed in this 30 minute guesscipe.
- Chicken Breast
- Cream Cheese
- Salt and seasoning
- Optional Extras – sweetcorn, peppers, chilis.
- Preheat the oven to 180C – no hotter or the chicken will get too dry.
- Put a handful of diced onions and diced bacon into a pan to fry gently for a few minutes. Add a little salt at the start to help the water escape, then a sprinkling of sugar to help them caramelise.
- While the onions are cooking, season your chicken breast and use a very sharp knife to gently slice half way up, so that it can unfold into a butterfly shape.
- Wrap in cling film and beat with a rolling pin until it is much flatter and wider – this will give us a much larger area inside to work with the cream cheese.
- In a small bowl mix the cream cheese, onion, and any other vegetables or herbs you might be using. The heat from the onions should make it easy to mix.
- Open up the chicken and put the diced bacon inside, then top with the cream cheese mixture. That way the cheese will melt down through the bacon creating a thoroughly mixed and moist middle.
- Use some wet string to tie the chicken breast in place so it doesn’t open up as it cooks, letting out the filling. If it appears to be drying out too much in the oven, throw over a splash of water.
- Roast in the oven for 15 minutes or so until it is thoroughly cooked.
Serving and Storage
This can be served with practically any side dish – I went for simple rice and steam carrots, but a salad, potatoes, more vegetables etc. will all work perfectly.
Go by the use by date on the chicken if storing raw. If cooked, I imagine thie