Make a pocket in the side of each chicken breast. Divide the cheese in half and top with the tomatoes and basil leaves, insert into the chicken breasts.
Stretch the bacon with the back of a knife and wrap around each chicken breast, secure the filling with a wooden skewer/stick. Place on a baking sheet and cook for about 20 to 25 minutes until cooked through and piping hot.
Try serving with a rocket salad tossed in balsamic vinegar and olive oil.
Cook's tip For an instant sauce to serve with this chicken, simply hear a small jar of pasta sauce
Source: Somerfield Free Magazine
Each serving contains 398 calories, 0.1g Sugar, 21g fat