stuffed chicken bacon wraps with wedges.
quck, easy and looks pro
-pre-heat oven to 200
-cut potatoes into wedges, leaving the skins on.
-boil in a pan of water until they begin to soften.
-place on a baking tray and drizzle in olive oil and season (make it spicy with cayenne, or simply salt and pepper)
-put in the oven
-the next part should only take 5-10 mins.
-whilst theyr in the oven, take your chicken breasts and slice them along their side to create a flap that almost touches the other side.
-in a pan fry up bacon and diced mushrooms, once done shop the bacon into small pieces.
-add bacon and mushroom to cream cheese and mix.
-then stuff your chicken breast with the mix, close and seal by wrapping a strip of bacon around the breast.
-put the breasts in the oven on a baking tray and cook for roughly 30-40 mins, or until the chicken is no longer pink in the middle.
-always check the spud wedges as they have a tendency to be unpredictable, they should be slightly crispy and soft in the middle, thats when theyr done.