Cranberry and Ricotta Stuffed Chicken

Ingredients

• 175g/6oz ricotta cheese
• 1 tbsp fresh chopped thyme leaves
• 2 garlic cloves, crushed
• 125g/4oz luxury fruit and nut selection, roughly chopped
• 3 tbsp Ocean Spray Cranberry Sauce
• 4 skinless chicken breasts
• 16 rashers un-smoked streaky bacon
• 2 tbsp runny honey

Method

1. Mix together the ricotta cheese, thyme, garlic, fruit and nut selection and Ocean Spray Cranberry Sauce and season with salt and freshly ground black pepper.
2. Place a chicken breast on one half of a piece of clingfilm, fold over the clingfilm to cover the meat and bash with a rolling pin to flatten. Repeat with the remaining chicken. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6.
3. Lay four rashers of streaky bacon side by side on a piece of clingfilm and cover with the chicken breast. Place a spoonful of filling into the centre. Fold in the two edges and then roll up to enclose the filling. Wrap tightly in foil and place on a baking sheet. Repeat with the remaining bacon, chicken and filling to give four parcels. Cook for 25 minutes.
4. Remove the chicken from the foil and place back on the baking sheet, drizzle with honey and return to the oven for 10 minutes until browned. Serve sliced with roasted vegetables.