Chicken in bacon. No pictures - it's all been scoffed - just a recipe. It's quite easy to make.
* Switch on the oven. 180C.
* We're going to wrap chicken breasts in bacon. Or rather prosciutto: the bacon of the gods. According to the internets it's normally eaten uncooked but if you fry it it turns into the tastiest, bacony-est, bacon you ever ate in your life. Seriously: ordinary bacon has as much flavour as cardboard compared to this. And prosciutto doesn't ooze weird white slime when you cook it.
Anyway, look at the prosciutto. Look at the chicken. Then look at me. Then back to the bacon. Look at the chicken one final time. If you have huge breasts you might want to trim them down a bit so a prosciutto slice can wrap right around them.
* Cover the chicken breasts in flour then into the fry pan with some oil. Really blast them on max heat: at this point we're not trying to cook them just brown them up to a golden brown colour.
* Meanwhile lay some prosciutto out flat ready to wrap the breasts. Two slices per breast.
* Lay the breasts on the bacon. Twist of black pepper. Sprinkle of mixed herbs. Some thin slices of cheese. Then wrap them up in the bacon. This is an Italian recipe (Petti di Pollo alla Bolognese) so some slices of parmesan would be a good choice. Cheddar is fine too.
* The oven should have got up to temperature by now. Ten minutes and they're done. If you don't have a timer, a leisurely single-pass shave while they're cooking should be about right.
Chicken breasts can easily get dry and tough when they're overcooked. These should come out the oven moist, juicy and tender.