Last night I cooked a very nice stuffed chicken dish.
Take four chicken thigh joints, take out the bone, you can take the skin off, but I usually leave it on.
Take four slices of pancetta bacon (normal streaky bacon can be used, but I prefer the thinness and flavour of pancetta). Lie them flat slightly overlapping. Place the chicken thigh flat out on the pancetta.
You can use a lot of different things for the stuffing, I used some Doux De Montagne that I had left over, a strip of red pepper and some strips of courgette (zucchini). But you could use any other cheese or other vegetables.
I then rolled and wrapped the stuffed chicken thigh with the pancetta bacon. I placed these in a roasting tin and roasted for about thirty minutes.
I served this with some roasted vegtables and some homemade salad consisting of coleslaw and a green bean salad.