MUSTARD AND CHEESE STUFFED CHICKEN

MUSTARD AND CHEESE STUFFED CHICKEN

Serves 4

1.5 Syns for the whole recipe, if using the cheeses as HEX's

130g reduced fat Mozzarella, torn into small pieces (65g reduced fat Mozzarella = 1 x HEX.) OR use 150g Philadelphia Light, instead of Mozzarella. 75g Philadelphia Light = 1 x HEX.
60g mature Cheddar cheese, grated. (30g Cheddar = 1 x HEX.)
1 level tbsp. wholegrain mustard - 1.5 Syns
4 large skinless chicken breasts
8 rashers smoked bacon, all visible fat removed

Pre-heat the oven to 200C/Gas 6.
Mix the cheeses and mustard together.
Cut a deep slit into the side of each chicken breast, then stuff with the cheese and mustard mixture. If the mixture looks a little dry, stir through some reduced fat crème fraiche. BGTY = 1 tbsp. - 0.5 Syn.
Wrap each stuffed chicken breast with two rashers of bacon so they hold it all together. If this isn't working too well, just thread a wooden cocktail stick through each slit too.
Season and place on a non-stick baking tray. Roast for 30-40 minutes or until the chicken is thoroughly cooked through.

Could stuff with Boursin Light instead of the Mozzarella. 25g Boursin Light = 1.5 Syns.

This is gorgeous served on warmed plates with garlic and rosemary roast potatoes and a green veg like mange tout, alongside roasted vine tomatoes.   Don't forget to pour any of the escaped juices over the chicken breasts. Also lovely with new potatoes and fresh veg.

If there is too much filling, reserve some for the next day - put into a pan, loosen a bit with some Synned half fat crème fraiche and a splash of wine. Makes a lovely sauce to serve with pasta!