4 chicken breast fillets butterflied
4 thick slices of cheese (Abundant Life Wholefoods has a lovely range of cheeses)
dried sage (also available at the shop)
8 rashers bacon
30ml avo oil
For the sauce:
30ml sherry (I use organic red wine with a tsp of xylitol)
15ml Dijon mustard
125ml cream
Steamed veg to serve
Flatten chicken breasts with rolling pin
Season and place a slice of cheese and dried sage on one half of each breast
Fold over to enclose the cheese.
Wrap 2 rashers of bacon around each fillet
Secure with a tooth pick
Heat oven to 200 degrees
Heat oil in a pan and brown the chicken all over
Place the chicken in a baking tray and roast for 20mins untilcooked
Pour the sherry or wine into the same pan. add the mustard and cream and reduce for a minute
Set aside until needed