Stuffed Chicken Breast with lemon and sage butter sauce

This is the recipe I get the most requests for from my youngest. So Krissy, this one is for you.

Ingredients

4 chicken breasts
200 grams feta, mashed with a fork
6 slices of Italian or spicy salami
dozen or so leaves of sage, basil or other soft herbs finely sliced
(optional) 2 sun dried tomatoes chopped really fine
4 slices streaky bacon

For the sauce

100 grams butter
juice of half a lemon
dozen or so leaves of sage, finely sliced

Preheat oven to 180 degC.

Pierce the chicken breast with a paring knife in the fat end and enlarge the pocket with your fingers.

Mix the remaining ingredients together and squeeze into little balls and stuff into the chicken breast. Lay the bacon over the top and roast in the oven for 25-30 minute's or until cooked.

For the sauce, melt the butter in a small saucepan. Add the lemon juice and the sage and allow to sit over low heat and allow the butter sauce to infuse with the lemon and sage flavours. Pass in a small jug.

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