Directions

1. Preheat the oven to 200°C.

2. Gently heat the butter in a medium sized pan. You don’t want this to get too hot.

3. Butterfly each chicken breast, season with salt & pepper and place them into the pan to cook for a few minutes. We’re not cooking the chicken all the way through - just speeding up the process.

4. Turn the chicken over and cook for another couple of minutes until it’s white on the other side. Then remove the chicken from the pan and remove it from the heat for a few minutes.

5. For each chicken breast, place two bacon rashers on the work surface and place the chicken on top. Add the cheese and fold the chicken breast back over so that the cheese is inside.

6. Wrap the bacon around to seal the chicken breast. Place the pan back on a gentle heat. Add the bacon wrapped chicken back to the pan and fry for a couple of minutes on each side to seal the bacon closed.

7. Place the bacon wrapped chicken into an oven proof dish and bake for around 20 minutes to fully cook. Keep the pan (with the butter & bacon fat) to make the sauce.

8. Once the chicken is fully cooked, pour the juices from the oven tray into the pan with the butter & bacon fat. Place the pan back on a low heat.

9. Stir gently with a spatula / whisk as the sauce heats up. Then add the double cream and mix again. To make a thicker sauce, mix the arrowroot powder with a dash of cold water, then pour this into the pan and mix.

10. Serve the bacon wrapped chicken and drizzle the creamy sauce on top - enjoy!