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Ingredients

• 2 chicken breasts
• 75 g Boursin cheese
• 6 rashers smoked bacon
• 16 fl oz chicken stock
• 2 tbsp red wine vinegar
• 1 tbsp cornflour
• 2 tbsp water

Directions

Cut a slit in the side of 2 chicken breasts to make a small pocket. Divide 75 g Boursin cheese into 2 and stuff into the chicken breasts (if you can't find Boursin then it works equally well with Garlic and Herb Philadelphia, use 2 tsp per chicken breast). Wrap 6 rashers smoked bacon around the chicken breasts ( 3 to each breast) and place in a small roasting tin. Pour 16 fl oz chicken stock and 2 tbsp red wine vinegar into the baking tray.

Roast in the oven on 220C (gas mark 7) for 35 minutes. Careful move the chicken onto plates and then place the roasting tin over a low heat. Mix 1 tbsp cornflour with 2 tbsp water in a small bowel and then add to the roasting tin. Cook for about 5 minutes stirring continuously until thickened.