Make a pocket in a chicken breast and stuff with half a ball of mozzarella, ½tsp of chilli, garlic and 1tsp ginger. Wrap a bacon rasher around the chicken to seal in the stuffing. If the bacon doesn't stay on well you can use a tooth pick to secure.
Cook at 160°C for 35-40 minutes.
Meanwhile, make stock disolving a stock cube in 200ml of fresh water. Add to a bowl and place the cooked chicken on top.
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