Preheat oven to 170°C. Spray an ovenproof dish with non-stick spray.

Cut a horizontal slit into the chicken fillet, spread a tablespoon of pesto across the one side and top with a slice of the creamed cheese (about 1 to 2 tablespoons in quantity). Fold closed and wrap the two pieces of bacon around. Use the sosatie sticks to secure the two ends of the bacon. Press through the bacon into the chicken.

Put just enough of the lemon and herb sauce into the bottom of the dish to cover it. Place the bacon wrapped chicken fillets on top and put into the oven for 35 minutes or until the chicken is done and the bacon slightly dried out and crispy.

Use the sauce in the bottom of the dish for potatoes, rice or pasta as it’s nice and creamy from the cheese that cooked out a bit.

Recipe and photo: Elsabie Templeton