bacon wrapped chicken breasts filled with cream cheese/ Philadelphia
4 chicken breasts
25g of light cream cheese/ Philadelphia for each chicken breast. Per 25g- 2 syns for light
8 rashers of bacon, all visible fat removed, I prefer smoked bacon - 1.5 syns for lightest Syn values are the same for all days
- 3 syns for original
Heat the oven to 200 ˚C conventional, 190 ˚C fan or gas mark 6 and have ready a baking tray or tin.
Cut a slit into the side of each chicken breast to form a pocket and then open out to form a butterfly.
Spread the cream cheese into the middle of the open chicken breast. Season well and fold over, pressing the sides together.
Wrap each chicken breast with bacon. Place on the baking tray and bake for 20 minutes for a small chicken breast or 25-30minutes for a larger chicken breast, ensuring the chicken is thoroughly cooked through before serving.
serve with baby potatoes and greens