I had a busy day yesterday…
I went for my first ever 10 k walk – I’m so proud! When I got home I had great plans to sort out the attic – we are creating a bedroom up there, but I hadn’t the energy to even climb the two flights – mind you my Fitbit told me I climbed 58 flights of stairs so I’m not doing badly – the walk was gorgeous but hilly. So instead I went for the easier option and I cooked. I made five different dinners for the freezer – a good banter is always prepared – it is the only way to go – but I’m only sharing one with you today – and it tasted so good it will become a regular here – at least for Paddy and me – the girls don’t eat cheese – sigh.
Pesto cheese and bacon chicken
- chicken breasts
- 80gms cream cheese
- pesto to taste – I used 1 tsp
- smoked bacon slices – 1.5/2 per chicken breast
- grated mozzarella
- black pepper
Pre-heat fan oven to 200 degrees celsius. Make a well or just cut into the chicken breast to make some space for the cream cheese to sit. Mix the cream cheese and the pesto together well and put a teaspoon of this mixture onto the open breast. sprinkle some mozzarella on top, add pepper to taste, then fold over – sometimes we get the little mini fillet piece with the breasts – I like to cover all with that. Then wrap carefully in the bacon and use cocktail sticks to keep it all together.
Bake in the oven for about twenty minutes – keep an eye – they will come out with some of the inner contents splayed – just eat it there and then – divine!