Herby Cream Cheese Stuffed Chicken Breast

Lea Harris, Food Writer and Great British Bake Off Contestant, has had a love of food since her father taught her to cook jam tarts at their huge, battered kitchen table when she was four. Half a century later, that passion hasn’t waned; she loves every aspect of cooking, baking and eating – from sourcing local ingredients to trying the more unusual delicacies the world has to offer.

We’re delighted that Lea is indulging her love of quality ingredients with Yester Farm Dairies to bring you a series of recipes using our products

We’d love to see your creations using our products… tag us on social media!

#yestoyester

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Ingredients:

2 chicken breasts, preferably with skin on

2 tbs Yester Farm cream cheese

1 large garlic clove, squished

1 tbs your favourite fresh herbs, chopped

Salt and pepper

Oil

Bacon, pancetta or air-dried ham (optional)

Method:

• If your chicken has skin on, gently pull away from the breast, but don’t go all the way to the edge. If it is skinless, with a sharp knife, cut a slit in the side and make a pocket big enough to contain the stuffing.

• Put the cream cheese, garlic and herbs into a bowl and mix together; season to taste with salt and pepper.

• Gently spoon the cheese mix under the skin or in the pocket of the chicken.

• If skinless, wrap in bacon, pancetta or ham; with skin on, brush with a little oil and season with salt and pepper.

• Bake in a pre-heated oven, 190 C / Fan 170 / Gas mark 5, for 20-25 minutes.

• Rest for about 5 minutes before serving.

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