APRICOT CHEESED STUFFED CHICKEN BREAST

Preheat oven to 180C

Roughly chop the spring onion and apricot halves.

In a bowl mix together the two cheeses, the spring onion, apricot, mixed herbs, salt & pepper.

Cut each chicken breast in half by slicing through the breast effectively making 2 breast pieces half the original thickness.

Pound each breast piece until it is approximately 1/2cm thick.

Lay each breast piece on top of two bacon rashers, so that the longest length of breast lays across both the rashers.

Place 1/4 of the cheese mix length ways down the middle of the breast.

Roll up each piece and secure with a couple of tooth picks.

Bake in the oven for approx 30mins before turning up the heat to 220C for 5 mins to crisp up the bacon.

After that time turn the chicken over for an additional 3 minutes to crisp up the other side.

Serve with a delicious salad.