Method

1. Preheat the oven to 190°C.
2. Place the chicken breasts into individual freezer bags or clingfilm pockets, and flatten them using a rolling pin.
3. To prepare the sausage meat, slice off the ends of the casing of each sausage and remove the filling. Discard the casing and keep the filling to one side.
4. Layer the sausage meat onto each chicken breast. Fold the chicken over to form a parcel.
5. Lay out two sheets of tinfoil and place four strips of bacon, side by side, on each sheet.
6. Place the chicken breast on top of the bacon and wrap firmly.
7. Seal the foil around each bacon-wrapped chicken breast and place on a baking tray.
8. Bake in the centre of the oven for around 30 minutes, or until the chicken is cooked through.
9. Remove the cooked breasts from the foil, and serve immediately. Accompany with a side of roasted vegetables, crispy salad, or a low carb dish of your choice.

We’ve stuffed the chicken with sausage meat, but you can easily swap the fillings. Try creamy feta with spinach, or a honey-mustard glaze for a sweet and spicy kick.