One of my colleagues the other day, "I really want to eat cheese, but I really don't know how. Like...uhhmmm...how does one eat cheese?" To which I replied, "Well dear, just open your mouth and shove it in!"
Shame, I do understand her predicament but how do you explain to someone, that hasn't grown up with it, how to eat it? Also, a big percentage of what passes as cheese in Taiwan are little individually wrapped squares of processed cheese, like the yellow stuff you find on your Big Mac.
So, whenever I know my friends are visiting Costco (BIG American wholesaler), my order is always the same, "Please bring me some mozzarella, extra mature cheddar, and of course some salami.
Which brings me to bacon, our favourite side dish (according to Pieter Pieterse) in South Africa. Mmmmm...bacon..... Any way, I've made this recipe for stuffed chicken breasts a few times and it has always come out really tasty and moist. I usually stuff it with mozzarella, but today I used Philadelphia Cream Cheese. It was good, even if I have to say so myself! Please give it a try. I am sure it will become one of your favourites!
Cheesy Mustard Stuffed Chicken
- 125g cream cheese (or mozzarella, broken into pieces)
- 50g strong cheddar cheese, grated
- 1 Tbsp. wholegrain mustard
- 4 skinless, boneless chicken breasts
- 8 streaky bacon rashers
- Pre-heat the oven to 200C.
- Mix the cheese and mustard.
- Carefully cut a pocket into the side of each chicken breast.
- Stuff the cheese mix into each pocket.
- Wrap each breast with 2 rashers of bacon. Don't wrap it too tight, just tight enough to keep everything together.
- Put your chicken breasts on a baking tray and pop it in the oven. Roast for 20 to 30 minutes, depending on your oven.
If you like oozing cheese (some people don't!) then use the mozzarella. As you can see in these photos, the cream cheese doesn't ooze, but it is still very tasty. So choose one or the other - whatever blows up your skirt!