Ingredients

• ½ chicken breast
• 25g/1oz Wensleydale cheese
• chopped
• 100g/3½oz streaky bacon
• 1 tbsp olive oil
• plus extra to grease
• ½ potato
• peeled and thinly sliced
• 25g/1oz Wensleydale cheese
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Using a sharp knife
• cut a pocket halfway into the chicken breast. Stuff the cheese into the pocket and wrap the chicken in the streaky bacon
• to seal up the pocket.
• Heat an ovenproof frying pan and
• when hot
• add the wrapped chicken breast and fry for two minutes on each side
• until the bacon is golden but not crisp. Transfer to the oven and cook for five minutes
• or until completely cooked through. (You will know the chicken is cooked when if pierced the juices run clear.)
• To make the potato tower
• place a 5cm/2in greased chefs' ring onto a clean work surface. Add alternate layers of potato and cheese
• seasoning well with salt and freshly ground black pepper between each layer.
• Heat the oil in an ovenproof frying pan over a medium heat. Carefully lift the chefs' ring and add to the pan. Cook for two minutes on each side
• then transfer to the oven and bake for 12 minutes.
• To serve
• push the potato and cheese tower out of the chefs' ring onto a plate and serve the chicken alongside.