Recipe: Vicki Ravlich-Horan | Images: Brydie Thompson

4 chicken breasts, skinless and boneless
150g Meyer cheese, cut into strips (we used the herb and garlic gouda)
75g butter
½ onion, finely chopped
3–4 rashers streaky bacon, finely chopped
1½ cups Panko breadcrumbs
⅓ cup finely chopped parsley

Score the chicken breasts on a diagonal 3–4 times and place in a baking dish. Stuff the cheese into the scored gaps in the chicken breasts.

Melt the butter in a frying pan over medium heat. Add the onion and bacon and cook for five minutes or so or until the onion is soft and translucent. Take off the heat and add the breadcrumbs and parsley. Cover the chicken breasts with the breadcrumb mix, patting them down lightly before baking for 30 minutes at 180°C.

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