3 x large chicken breast skin removed
1 x Onion diced
Handful of pine-nuts optional
1 x bag of baby spinach washed
6 tablespoons of pesto
100g of light cream cheese
3 x rashes of bacon diced
Dash of oil
Pre-heat oven to 180oC
In a pan that can be transferred into an oven, heat a dash of olive oil, cook off onion and bacon and pine-nuts for a few minutes or until the onion is semi soft. Add spinach, mix in pesto, and cream cheese.
Lower the heat and mix until the cream cheese has melted.
Remove from the heat.
Slice the Chicken breast through the middles, making sure you don’t slice right through, so that you can fold one side.
Season with some salt and pepper, place spoonfuls of the filling the middle.
If there is remaining stuffing, leave it in the pan.
Fold the lid of the chicken on top, season with salt and pepper, and place back in the pan.
Drizzle with a little olive oil.
Place in the oven for approx. 20-24 minutes, or until cooked through.
Serve with a crisp green salad.