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Chicken with pesto wrapped in bacon. Easy to make, yet tastes like you've spent hours in the kitchen. I added more bacon mozzarella and parmesean cheese.

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Ingredients requirements - Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon:

1. Give 4 of chicken breasts
2. Give 180 g - classic basil pesto
3. Require 1 for ball mozzarella
4. You need 8 slices of streaky bacon
5. Prepare to taste - Salt and pepper

Roll each chicken cutlet up tightly, then wrap each cutlet with two slices of bacon. Use toothpicks if you're having trouble keeping everything together, but I find that the bacon tends to hold the chicken together really well on its own. Line a baking sheet with aluminum foil and lightly spray with a nonstick. Filled with warm, melty cheese and covered in crispy bacon, this is chicken at its yummiest.

Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon instructions:

1. Preheat the oven to 200C/175C with fan
2. Lay the chicken breast flat on a cutting board. Carefully, having the knife facing away from you, slice open the chicken breast, but be careful not to cut through the other side! Spread a generous amount of pesto on the chicken breast, followed up 2-3 slices of mozzarella (don't be stingy here, really load them up!).
3. Close the chicken breast around the filling, and wrap 2 pieces of streaky bacon tightly around the chicken, tucking the ends of the bacon into itself.
4. Repeat with the following three chicken breasts.
5. Place the chicken onto a cookie sheet wrapped in tin foil. Sprinkle them lightly with salt and pepper to taste. Cook for 25-30 minutes, or until the chicken is no longer pink and the juices run clear.
6. Serve with the veg and carb of your choice!
7. NOTE: In hindsight, I would put the chicken breasts in a pan first, searing the bacon about 3 minutes each side. Then I would transfer them onto a cookie sheet, and cook them in the oven!

Top with the chicken breast and season with salt and pepper. Spread the cream cheese and mozzarella cheese on top of chicken. If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times.

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