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Serves 1

Breast of chicken with salmon and smoked bacon, either as Winter dish, or with a slight variation perfect for Summer days

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  • Chicken breasts - One per person
  • Smoked salmon
  • Small box of Philidelphia cheese
  • For winter: Smoked bacon & Stilton (or similar) blue cheese


    1. Take the smoked salmon and Philidelphia cheese and blend in processor until smooth
    2. Place this mixture into a piping bag and force into deepest side of the fresh chicken breast. It will swell as you pipe inside
    3. For the winter recipe - Place a sliver of blue cheese on top and wrap the smoked bacon around the breast. Place in tin-foil and cook in pre heated oven, bake at 180C/ Gas 6,remove foil for last five miunutes to crisp the bacon. For the Summer version. Omit the blue cheese and bacon, place the filled chicken breast in a little water with a couple of peppercorns, and gently simmer for about 10 minutes. Turn off the heat, but leave to stand in the water until cold, slice on the angle, to show off the glorious pink inside and the white flesh. Serve with a salad of your choice.

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