Bacon-wrapped Chicken stuffed with Tartinade
4 small skinless chicken breasts, trimmed
150g jar Clevedon Buffalo Co. Tartinade
8 rashers streaky bacon
Olive oil
Salt and freshly ground black pepper
Preheat oven to 200°C. Flatten out chicken breasts on a board. Place 1-2 tablespoons of Tartinade length ways down the centre of each chicken breast. Roll up the chickento enclose the filling and form a log shape. Wrap each chicken log in 2 slices of bacon, to secure the filling.
Place chicken in an oven pan, leaving space between each; drizzle with a little oil and sprinkle with salt and pepper. Roast for 25 minutes then remove to rest for 5 minutes before slicing to serve.