Chicken in White Wine and Boursin Sauce - Emma Blake

Ingredients:
Two fresh skinned chicken breasts.
Packet of pancetta strips, or smoked streaky bacon.
1 packet of herb Boursin cheese (Philadelphia doesn't work because it doesn't melt so well).
White wine.

Method:
Open out the chicken breasts, and with a sharp knife, carefully slice along one side to make a "pocket" rather like a pitta. Go with the "grain" of the chicken flesh.
Next, stuff the pocket with Boursin, as much as possible (use fingers!), then seal by wrapping pancetta/bacon strips around the chicken diagonally. Make sure the strips are not too tight or too close together, the Boursin needs to be able to ooze out!!
Grease a baking dish with butter, and pour in just over half a glass of white wine.
Set your oven to gas mark 5 (190 C).
Place chicken breasts in the dish, and cover with tin foil.
Place in the middle of the preheated oven and cook for ten minutes.
Remove the tin foil.
Replace in the oven and cook for a further 20 - 25 minutes.
The Boursin will have oozed out and mingled with the wine to create a sauce, which you then pour over the chicken and serve.
Dish up with asparagus, mushrooms, and either sautéed or rosti potatoes.