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Message: <blockquote data-quote="Rudyard" data-source="post: 1042396" data-attributes="member: 79464">An excellent variation on the theme is to stuff the chicken breast with blue cheese and garlic (The heat from the cooking process makes the cheese & garlic REALLY mellow - even if you're not a blue cheese/garlic fan, it works SO well!). Wrap in bacon and pan fry until the bacon is crispy and there's some colour on the chicken in a pan you can stick a lid on. Put on the lid and slapinto a hot oven and turn the heat off whilst you prepare your veggies - as the heat degrades the chicken finishes cooking and relaxes - making it really tender. About 20 minutes (When the chicken goes in the oven with clearly uncooked chicken, DON'T worry, after the cooking/resting time, it'll all be cooked through!)Fry thick slices of aubergine and courgette and some tomatoes - when they'll all coloured nicely, plate up, pop the chicken on the plate and some of the juices from the pan as a very simple sauce. You can add to it by putting in a pan ad adding cream and heating through and reducing... Either case, its really tasty. Glass of white is recommended, too!</blockquote>

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