Earlier this week I was at a complete loss as to what to make for dinner. I had two chicken breasts in the fridge with a host of bits and bobs. I decided a stuffed chicken breast would be the best way to use up some of the other items in my fridge.
I found a small chunk of Camembert cheese, a small blob of strawberry jam, and some bacon. I figured the salty and sweet would be a good combination for the taste buds.
I cut a long but shallow line along the top of the chicken breast. I then used my fingers to open the cut a little wider to allow me to put in my filling.
I sliced the Camembert and placed this first followed by a small teaspoon of the strawberry jam. Then I stuffed the remainder of the opening with uncooked bacon. I then placed both in a small dish and drowned them in sweet chilli sauce.
I baked them at 180ºC for approximately 30 minutes. When I took them out the sweet chilli sauce had created a lovely basting and had glazed the top.
I served the chicken breast with a side of mashed potato and poured over the extra sweet chilli sauce that was left in the dish.
If I do make something like this again then I definitely need to spread the stuffing into more of the chicken breast so there is a bit with each bite and not just in the middle. I also definitely need to add some other flavouring next time but I’m thinking a flavoured cream cheese will do the trick.