This is perfect for a special lunch or dinner.
I came up with this as I know it is very hard to find recipes for two people that are nice enough for Christmas dinner. A lot of recipe magazines, TV programmes and websites concentrate their efforts on how to cook large Christmas lunches, and they often seem to forget about smaller families or those on a budget.
The ingredients for this dish are written for 2 people, but are easily multiplied if you want to feed more. Another great thing about this is that it doesn’t take hours to prepare and cook – you could even do the prep work the night before if you want.
I should also tell you about how delicious this is. The bacon and cheese are the perfect partner for the juicy chicken. The crunchy coating also works really well as it adds flavour as well as texture.
I used some store-bought ‘stuffing’ mix to coat my chicken but if you don’t have any, or your usual stuffing mix is too chunky, just use some breadcrumbs seasoned with dried herbs and pepper instead.
Ingredients – serves 2:
- 50g/2 oz light cream cheese, softened
- 3 rashers bacon, chopped
- 1 teaspoon dried oregano
- 2 skinless boneless chicken breasts
- 1 egg, lightly whisked
- 1/2 cup stuffing mix (like Paxo), or instead use fine breadcrumbs seasoned with dried herbs and pepper
- Put the cream cheese, bacon and oregano into a small bowl and then use a fork to mix together.
- Using a small sharp knife, carefully make a slit down the side of the thickest part of each chicken breast. (Try not to cut all the way through, but it isn’t the end of the world if you do.)
- Divide the cream cheese mixture between the two chicken breasts, stuffing the cheese into the slits that you just made. Once full, lightly press down on the chicken breasts enough just to stick them back together a little.
- Put the whisked egg into a shallow dish, and the stuffing/breadcrumb mix into another shallow dish.
- Take one of the stuffed chicken breasts and dip it into the egg so it is coated all over, then dip it into the stuffing/breadcrumb mix until it is well coated. Place the crumbed chicken breast onto a plate, then repeat for the remaining chicken breast.
- Put the crumbed chicken into the fridge for 15 minutes.
- Meanwhile, heat your oven to 180C/160C fan forced/350F.
- Transfer the crumbed chicken to a non-stick baking tray and then bake in the oven for about 40 minutes, rotating the tray halfway through this cooking time.
- Once the chicken is golden and cooked through, remove from the oven and serve with your choice of side dishes.