Chicken breast stuffed with onions, mushrooms, peppers and cheese, wrapped in pancetta, then oven baked.
Slice 1/2 lb mushrooms, 1 pepper and 1 onion and fry until soft in a little olive oil, adding basil, thyme, oregano, garlic and a little chopped chilli. Once the onion is clear add a glass and a half of white wine and the same amount again of good chicken stock, allow it to reduce a little. Remove from the heat and seperate the vegetables from the liquid, remember to keep BOTH!
Now, while the vegetables are still warm, grate in a little bit of cheese, I like to use a mild cheddar, but you could use anything really I suppose. You only need enough to gently melt in to the vegetables and help them stick together. Taste to make sure the cheese does not overpower the flavour though.
Now, take four chicken breasts and carefully make a pocket inside them by pushing a knife and inside and cutting a pocket, similar to making to chicken kiev. You do not want to cut the chicken in half or else everything will leak out. Once happy, push some of the vegetable and cheese mix inside, as push as you can fit in.
When all four breasts are stuffed, wrap a little pancetta around them, or you can use ordinary bacon. I find pancetta goes much crispier though. When wrapped in the pancetta (or bacon) lay them in an ovenproof dish and pour over some of the chicken and white wine you used with the vegetables. This helps keep the chicken moist as well as keeping in the flavours from the herbs etc. You only need to pour in enough stock so its about halfway up the sides of the chicken. If you have any vegetable and cheese stuff left over then spread it evenly over the top of each breast as well.
I also like to grate a little more cheese on top.
Bake in an oven at 200 degrees C for about half an hour to forty five minutes depending on the size of the chicken breats.
Serve with boiled potatoes or with pasta dressed in a little olive oil and garlic bread.
