• 4 chicken breasts
• 8 rashers of streaky bacon
• 200g Cheddar cheese
• 100g chive-flavoured cream cheese

Sauce

• 5 tbsp tomato sauce
• 3 tbsp honey
• 2 tsp Dijon mustard
• 2 tbsp soft brown sugar
• 1 tbsp cider vinegar
• 3 tbsp water

1. Preheat the oven to 200°C / 400°F.
2. Place the chicken on a chopping board and cut into each piece to create a pocket, opening it out flat.
3. Mix half the cheese with the cream cheese and use this to fill the chicken, folding the meat back over the filling.
4. Wrap two slices of bacon around each piece, place in a greased roasting dish, and bake for 25 minutes.
5. Meanwhile, add the tomato sauce, honey, mustard, brown sugar, vinegar, and water to a saucepan and simmer for about 5 minutes to create a thick sauce.
6. Remove the meat from the oven, pour the sauce over it, and cover with the remaining cheese; then return to the oven for 5 minutes to melt the cheese and let it turn golden. Finally, sprinkle with parsley and serve with homemade coleslaw.

Gareth Richards Recipe

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