350 g (11 1/2 oz) fresh tomato and mascarpone pasta sauce (or similar)
tagliatelle or selection of vegetables, to serve
Slice the chicken breasts almost in half horizontally, then stuff each pocket with the sliced cheese and 2–3 basil leaves, if using. Wrap the bacon around the chicken breasts to seal in the stuffing.
Heat the oil in a frying pan and cook the chicken over a medium heat for 5–6 minutes on each side or until the bacon is golden and the chicken is thoroughly cooked. Pierce the chicken with a skewer or sharp knife, to check that the juices run clear, then remove from the pan and set aside to rest for 2–3 minutes.
Meanwhile, gently warm the fresh sauce in the same pan, scraping any bits from the bottom of the pan. Serve the chicken parcels with cooked tagliatelle or vegetables and the warmed sauce.