Honey Glazed Stuffed Chicken Breast wrapped in Bacon

Ingredients

1 Chicken Breast

2 Smoked Rashers

3 Slices of Bread

1/2 an Onion

2 Teaspoons of Sage
2 Tablespoons of Honey
1oz of Butter
1/4 cup of Water

You will also need tinfoil to wrap the chicken, cut to about an inch wider than the chicken breast at each side.

Preperation:


Stuffing...
Melt the butter and add the onion and sage,simmer until the onion is soft. I prefer using real butter as I find it better for melting. Add to the breadcrumbs and mix together.

Dice the onion. With the bread make breadcrumbs,either by hand or I use a food processor with the blade attachment (much quicker). 


Chicken...

Place the chicken on the chopping board and make an incision at the side not fully cutting through.

Take the bread crumbs and stuff chicken,pressing together to close.

Place the two rashers lengthways on the tinfoil and put the chicken across about an inch from the top of the rashers. Wrap the rashers around the chicken and roll with the tinfoil to make a cylinder shape. Turn both ends of the tinfoil in so the chicken is sealed.

Place the chicken in an oven proof dish and add quarter cup of water. Place in the oven on 180° for half an hour,turning it after about fifteen minutes.

Unwrap the tinfoil and leave the chicken cook for another fifteen minutes. Remove any water left in the dish,it can be used for gravy. Cover the chicken with the honey and bake for another twenty minutes turning and basting as it cooks. Turn the oven up to 200° for the last few minutes to crisp the rasher. Once cooked leave to stand for a few minutes then slice and enjoy :-).

P.S When your slicing the chicken it may look pink around the edges.,..don't panic its only the dye off the rashers,..