Ingredients

• 2 chicken breasts
• skin removed
• 20g/¾oz parsley
• finely chopped
• 150g/5½oz taleggio cheese
• cut into strips
• 75g/2½z butter
• 2 garlic cloves
• finely chopped
• 3 rashers smoked streaky bacon
• finely chopped
• two handfuls breadcrumbs
• 3 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Score the chicken breasts four times
• diagonally across the top to within 2cm/¾in of the bottom.
• Finely chop the parsley and cut the taleggio into strips.
• Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts.
• Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes.
• Add the breadcrumbs to the pan and cook for a further three minutes.
• Pour the olive oil over the chicken and season with salt and freshly ground black pepper.
• Scatter the breadcrumb mix over the chicken breasts
• patting them down lightly.
• Bake in the oven for 30 minutes.