Stuffed Breast of Chicken with Mushroom,Bacon and Cashew Nuts

Buy the chicken breasts on the bone with skin on,this helps the chicken to hold it's shape and it makes it easier to stuff . By cutting a pocket on the top of the breast to stuff,the stuffing on the top of the chicken becomes a crust.
The mushrooms could be replaced with chopped dried apricots or chestnuts.
For best results serve the chicken directly from the oven it holds the juice and retains its crispness. Instead of gravy a sauce of your choice can be served.



Ingredients
4 Chicken breasts on the bone with skin on
1 Medium sized diced onion
100g Chopped mushrooms
100g Bacon pieces
100g Chopped cashew nuts
100g Breadcrumbs
Pinch parsley and thyme
Salt /Pepper
500Ml Chicken stock(using cube)
Knob of butter

Method
Melt the butter in a sauce pot
Fry off the bacon pieces for 1 min
Add in the mushroom and onion
Continue cooking for a further 3 mins
Mix in the breadcrumbs and nuts to form a stuffing
Allow to cool
Slit the chicken breasts along the top to form pocket
Fill the pocket with stuffing
Place on a roasting tray
Brush with oil and season
Place into a preheated oven 175c
Cook for 45 mins
Remove from tray and drain off excess oil
Add chicken stock to tray
Whisk the stock in the tray
Pour stock into sauce pot
Bring to boil and reduce by half
Pour over chicken before serving