This recipe was handed down to me by my Great Grandfather.
This was one of his favourites and would cook this himself while stationed in Italy in the second world war.
With a sharp knife cut a pocket about 3 quarters across the chicken. Don't cut all the way through and this should create a pocket in the middle of the breast.
Cut pieces of cheese from the block and stuff as much as possible into the breast pocket. Don't grate the cheese as it will melt too much.
Season you breast thoroughly with salt and pepper.
Then take one of the rashes of bacon and wrap it around the chicken, where the incision is, making sure the ends of the bacon end up underneath the chicken.
Wrap the second rasher of bacon around the Chicken breast covering any areas missed. You can even use another rasher if the breasts are really massive.
Some people like to hold it all together with a cocktail stick or you may find it holds itself together and doesn't need one.
Then put on a baking tray and cook in the oven for 20 minutes on 180-200 degrees (fan oven/electric)
Take out and serve.
Can be served with chips or with any veg, mash potato or spicy cabbage.
I like to serve mine with rice.
If you use Tesco Finest Farmhouse Cheese Selection you will get three different cheeses.
You can stuff each breast with a different cheese to create amazing flavours.
Whenever I do this my family all like to try each others chicken.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.