2 Skinless Chicken breasts (s) (ff)
6 Extra Light laughing Cow wedges (1 Heb/2=0.5 Heb per person)
8 Slices of smoked bacon, fat removed (ff)
Small handful of chives cut into 5mm pieces
In a bowl mix the cheese wedges with the chives & set aside.
Preheat the oven to 180C.
Place the chicken on a flat cutting board, carefully, with a sharp knife, cut the chicken breast, horizontally almost completely through, open out, & gently tap flat with your hand. Spread the cheese mix over the chicken, fold the chicken back to its original shape & wrap with the bacon slices, to completely cover the chicken.
Place in a small ovenproof none-stick tin, cook for 25-35 mins until golden brown & you can see the cheese starting to ooze out.
Credit: Pete’s Recipe Book
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