Impress dinner guests with these tasty stuffed chicken breasts... they can be stuffed and wrapped well ahead of time so all you need to do is pop them in the oven 30 minutes before you are ready to eat!  Serve them with a simple rocket salad and some roasted vine tomatoes.

Preheat the oven to 350F/180C/Gas mark 4.

Make a horizontal slit in each chicken breast forming a pocket; take care not to cut all the way through the flesh.

Cut the cheese into 4 and place a chunk in the pocket you have cut into the chicken. (Alternatively you can grate the cheese if you find it easier).

Stretch the bacon rashers with the back of a knife and wrap 2 rashers around each chicken breasts, securing with a cocktail stick (This is a stage they can be made up to if you are entertaining, cover with cling and keep refrigerated until ready to cook).

Lift into a roasting tin and season with a little freshly ground black pepper. Roast for 30 to 35 minutes until bacon is crispy and evenly browned.

To serve carefully cut each chicken breast on the diagonal (Take care filling will be very hot).

Stack one on top of the other so the melting cheese can ooze out.