Bacon Wrapped Chicken Stuffed With Yorkshire Wensleydale and Cranberries

We asked James (@BeefyBoysFoodTour) to whip us up a tasty recipe featuring Yorkshire Wensleydale & Cranberries, a customer favourite, and he did not disappoint… Yorkshire Wensleydale & Cranberries is stuffed into chicken breasts, which are then wrapped in crispy, streaky bacon. James serves this with a delicious apple and walnut salad with a lovely light dressing. Perfect for summer evenings, served with a glass of white wine or light beer.

Ingredients

– 2 large chicken breasts
-100g Yorkshire Wensleydale & Cranberries cheese
-1 tsp fresh thyme
-4 rashers of streaky bacon (per chicken breast)
-1 tbsp honey (optional, for a touch of sweetness)
-Salt and black pepper
-1 tbsp olive oil

Apple & Walnut Salad:
– 75g peas
– 1 apple thinly sliced
– 2 baby gem lettuce
– 1/2 red onion, thinly sliced
– 1/2 bag washed rocket
– 75g toasted walnuts

Salad Dressing:
– Juice of 1/2 lemon
– 2 tbsp olive oil
– 1 tbsp honey
– 1 tsp dijon mustard
– salt and pepper

Method

1. To make the salad, thinly slice the apple, onion and lettuce and add to a bowl with the rocket.
2. Lightly toast the walnuts, then add to the salad, followed by the peas. Lightly toss to combine.
3. Combine the dressing ingredients in a bowl or jar. Pour over the salad and toss again just before serving.
4. Preheat your oven to 190°C (375°F).
5. Butterfly the chicken breasts by slicing them lengthwise, but not all the way through, so they open like a book, and season with salt and black pepper.
6. Add the cheese onto one side of each chicken breast, then fold the other half over to seal the stuffing inside.
7. Carefully wrap each stuffed chicken breast with streaky bacon.
8. Place the wrapped chicken in an ovenproof dish and drizzle with olive oil. If using, brush the top with a little honey.
9. Bake for 25-30 minutes or until the chicken is cooked through and the bacon is crispy. Let rest for 5 minutes before serving.

Watch James making this recipe here.