Stuffed roast Chicken with Balsamic glazed Pears and bacon

Stuffed roast Chicken with Balsamic glazed Pears and bacon

Serves: 2

Ingredients

• 2 chicken breasts

• 100g smoked pancetta

• 2 dessert spoons high quality balsamic vinegar

• 2 tsp honey

• 5og sun-dried tomatoes, sliced

• 50g goats cheese ( chèvre is my favourite )

• italien herbs and black pepper, to season

• high quality balsamic vinegar, to serve

• extra virgin olive oil, to serve

• rocket, to serve

• 2 pears, quartered

• 2 steamed beetroots, quartered

• half red onion, sliced

• 1 1/2 dessert spoons sugar

• knob butter

• 2 tsp balsamic vinegar

Method

- Preheat the oven to 200 degrees c. Line a baking tray with tin foil.

- Flatten the chicken breasts. Crumble the cheese over and layer the tomato slices on top. Take one corner and roll the breast up. Place on the tray and sprinkle the pancetta around the breasts. Drizzle the balsamic vinegar and honey over the pancetta.

- Pop it in the oven to cook for 40 minutes. If the bacon starts to look burn, cover in tin foil.

- Mean while, melt the butter and sugar in a medium-sized frying pan. Once the butter has melted, add the pears, skin side up, onions and beetroots then let it sit for 5-10 minutes, stirring a little every few minutes or so so everything is evenly cooked.

- Drizzle over the balsamic vinegar and stir to coat.

- Remove to kitchen paper and set aside.

- To serve, divide the pear mixture between the two plates. Pop a breast beside it and sprinkle with ticket. Drizzle some olive oil and balsamic glaze or vinegar over.