Recipe: Bacon Pineapple & cheese chicken roll

Ingredients;

2 chicken breasts, any skin, fat, tough bits trimmed off
small tin pineapple rings
vintage cheddar, 4 slices about 1/2 cm thick
packet of pancetta strips or streaky bacon

Serves 2

Heat the oven to 180° C. Line a small baking tin with foil.

Place 3-4 pancetta strips (or bacon slices) down in the tin. Lay your chicken breast across the middle of these. Top with 2 rings of pineapple and 2 of the cheese slices.

Wrap the pancetta ends over the pineapple and cheese, sealing in the chicken breast parcel. Repeat with the second breast.

Cook for 25-30 mins in the oven, until juices from the chicken run clear when a knife is pressed into it.

I’d suggest serving with mashed potato and a side of vegetables.