Ingredients:

• 3 tablespoons Olive Oil
• 4 cloves of Garlic, sliced
• 10 slices of Pancetta
• 300g Swiss Chard, (Silver Beet), stalks removed and leaves torn
• 1 teaspoon Lemon zest
• 4 x Chicken Breasts
• ½ can chopped Tomatoes
• 1 teaspoon Balsamic glaze
• 250g Taleggio cheese, torn
• 1 bunch Oregano

Method:

1. Preheat the oven to 240c/220 fan/gas 9
2. Heat half the oil in a large frying pan.  Add the Garlic and Pancetta and cook for 1 minute.
3. Add the Chard and cook for another 2 minutes until wilted.  Then add the Lemon zest and toss to combine.
4. Using a sharp knife, cut a pocket in the side of each Chicken Breast.  Fold this open and flatten gently.
5. Put the Tomatoes and Balsamic Glaze into a bowl and mix.  Then spoon the mixture into each Chicken pocket. 
6. On top of the Tomato mixture, add the Pancetta, Garlic and Chard mix and then top with the Cheese.  Fold over the Chicken to close the pocket.  (You may have to use Cocktail Sticks to help you).
7. Heat the remaining Oil in a large Fry Pan on high.  Cook the Chicken until brown on both sides.  Place them on a lightly greased oven tray and bake in the oven for 10 mins.
8. Take the tray out of the oven and add the Oregano, cook for another 10 mins or until the Chicken is golden and cooked through.