Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife
cut a pocket the length of the breast
under the small false fillet – be careful not to cut all the way through the chicken breast.
Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside. Wrap each chicken breast in two slices of bacon
overlapping the bacon as you go. Put the chicken breasts on a baking tray.
In a small bowl
mix together the parsley
breadcrumbs
Parmesan and season with salt and freshly ground black pepper.
Scatter the breadcrumb mixture over the chicken breasts
drizzle with olive oil and bake in the oven for 10 minutes.
Take the baking tray out of the oven and arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes
or until the chicken is cooked through and the tomatoes are softened.
Slice each chicken breast in half and serve with the roasted tomatoes.
