We are living the chicken and bacon combo at the moment so I decided to throw together a stuffed chicken roll to be served with a potato bake and steamed greens.
Lay down some baking paper and strips of bacon, top with chicken thigh fillets.
Mix together some cream cheese, chopped fresh chives and garlic.
Spread over the chicken. Sauté some chopped bacon and sliced onion and add on top of the cream cheese mix followed by some sliced mushrooms and grated mozzarella.
Wrap up into a roll as tightly as you can and place into a loaf tin or silicon form. Bake at 180 degrees until cooked, I think about an hr. Drain the juices off while it is cooking and use that as your base. YUMMY!! Test with a skewer or meat thermometer. Let in rest before slicing.