Divine stuffed chicken thighs

Ingredients

6 tsp	Curry paste, chutney or pesto
6	Chicken thighs, skinless and boneless (Main)
12	Basil leaves, fresh
4 Tbsp	Tomatoes, sundried, well drained, sliced
100 g	Feta, or goat's cheese
6	Bacon, rashers, streaky (Main)
½ cup	White wine

Directions

1. Preheat oven to 180 degC regular bake.
2. Place chicken thigh on a flat surface and smear with curry paste, chutney or pesto.
3. Lay two basil leaves in the centre of the chicken. Top with sun-dried tomatoes and place goats' cheese in slices or crumble over the tomatoes.
4. Roll up and then wrap 1 rasher of streaky bacon around each parcel and place snuggly in a baking dish. Secure with a toothpick if needed.
5. Drizzle the wine over and bake for 40 minutes. Let rest for a few minutes, then slice and place on a plate with a drizzle of the cooking juices over the meat.

Tip: This recipe uses six boneless and skinless chicken thighs - or you could use two large skinless, boneless breasts cut in half. Cooking times will vary according to the thickness of the chicken. You know your chicken is ready when a skewer inserted into the breast produces juices that run clear.