Method

1. Pre-heat your oven to 180 °C
2. Cut a slit into the side of each chicken breast (not the whole way through) and place on a baking tray
3. In a bowl, mix the cheeses, mixed herbs, mustard and honey together.
4. Line the slit in the chicken with a few baby spinach leaves and then place a quarter of the stuffing mix into each one or the 4 breasts.
5. Wrap the bacon around the chicken breasts. (If you don’t want to use bacon to wrap around the chicken, brush it with a little oil on the outside and use a toothpick to keep the filling from coming out)
6. Roast for 20 -25 minutes or until chicken is cooked through.
7. Serve sliced with a fresh garden salad.