4 Soanes chicken breast fillets, skin off
3 tbsps Yorkshire Rapeseed Honey & Mustard Dressing, plus a little extra for glazing and dipping
Yorkshire Rapeseed Oil
225g goat’s cheese
200g baby leaf spinach
12 rashers of British streaky bacon
Salt & freshly ground black pepper
- Preheat your oven to 200C / 180C Fan / Gas Mark 6.
- Pop your spinach in a pan with a good drizzle of Yorkshire Rapeseed Oil and 20mls of water and place over a low to medium hob heat until it’s fully wilted, then remove from the heat and leave to cool slightly.
- Gently squeeze to remove any water from the spinach leaves. Chop finely and place in a bowl with the goat’s cheese, 3 tbsps of Honey & Mustard Dressing, a little salt and a good twist of black pepper. Mix together all the ingredients.
- To stuff each individual breast fillet, lay 3 rashers of bacon on a board and place the chicken on top of the rashers. Cut a slit into the side of each chicken breast, then stuff with the mixture and wrap the bacon around but not too tightly, just enough to hold the chicken together.
- Place in a baking tin and roast in the oven until the chicken is cooked and the juices run clear. This should take around 25 minutes or longer – depending on their size. Our chicken breasts were on the larger side and took 40 minutes. For the last 5 minutes of cooking, remove from the oven, glaze the breasts with a little of the Honey & Mustard Dressing and return for the final minutes of cooking.
- Serve with a seasonal salad or veggies, and a drizzle of Honey and Mustard Dressing to dip into.