Bacon Wrapped Cheese Stuffed Chicken Breasts

a) Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book.

b) Repeat with the other chicken breast. You have butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Divide your cheese filling into the centre of your open chicken breasts, then fold the chicken back in half to encase the filling.

b) Halve the streaky bacon widthways (use scissors if easier), then stretch each piece slightly using the back of a knife. Pat dry with kitchen paper.

a) Wrap each chicken breast with 4 halves of bacon. IMPORTANT: Wash your hands after handling raw meat and its packaging.

b) Pop the bacon wrapped chicken onto a lined baking tray. Roast on the middle shelf until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

a) When the chicken has 5 mins remaining in the oven, combine in a small saucepan the creme fraiche, remaining hard Italian cheese and the milk (see pantry for amount).

b) Stir on medium heat until the cheese has melted, then season generously with pepper.

c) Remove from the heat and stir through the truffle zest (use less if you prefer a milder truffle taste).