• 125g ball mozzarella , torn into small pieces
• 50g strong cheddar , grated
• 1 tbsp wholegrain mustard
• 4 skinless boneless chicken breast fillets
• 8 smoked streaky bacon rashers

Preparation

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Tip

If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

Make it veggie

Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.

Per serving

367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1,93 g