Stuffed chicken breasts, wrapped in bacon

Ingredients

Metric

Imperial

12	12	deboned skinless chicken breasts
24	24	Olymel applewood smoked bacon slices
12	12	slices of applewood smoked bacon, cooked and cut into sections
2	2	onions, finely chopped
3	3	garlic cloves, finely chopped
225 g	1/2 lb	ricotta cheese
225 g	1/2 lb	mozzarella cheese
85 ml	1/3 cup	grated parmesan
250 ml	1 cup	chopped basil
3	3	egg yolks
1.25 ml	1/4 tsp	nutmeg
-	-	Olive oil for cooking
-	-	Pepper

Preheat oven to 190°C (375° F).
In a pan heated to medium-high, pour a dash of olive oil and let onions sweat until transparent.
Add garlic and pepper, mix well and remove from heat. Transfer to a bowl and let cool completely.
Add the sections of bacon, cheese, basil, egg yolks, nutmeg and pepper and mix well.
Cut the chicken breasts lengthwise and open completely.
Spread the stuffing in the centre of the 12 breasts, roll them back on themselves, closing firmly.
Wrap 2 slices of bacon around each roll and place them in an ovenproof dish lined with parchment paper.
Put in the oven for 25 minutes or until the internal temperature reaches 74°C (165° F).