This dish can be made to any budget, it is of course on the luxurious side but if you shop around for the ingredients you can certainly be frugal.I have taught this dish to several of my inexperienced (in the kitchen) friends – they were looking for something to impress their new/future partners and it has not yet failed to impress.You could make this dish vegetarian or vegan, it’s something I have yet to explore but I would suggest using sliced and pre-roasted aubergine instead of the chicken and wrap with either substitute bacon or some thinly sliced zucchini.Ingredients1 Chicken breast per person2 slices of smoked streaky bacon or pancetta per breast1/2 a French cheese roule (the garlic and herb soft cheese, you could also use Philidelphia if required)To serveSauteed potatoes/Mashed potatoes or riceMixed greens sauteed in butter and garlicMethodPreheat oven to 375f/180c/gas mark 51. Lay chicken breasts flat on a large chopping board and cover with clingfilm and beat with a rolling pin until roughly 3/4 of an inch thick.2. Place bacon/pancetta on a large baking tray side by side in pairs and lay chicken on top.3. Using a large spoon smear the cheese along the breast ensuring that it is evenly distributed.4. Using the bacon as a guide roll the chicken up and pin with a cocktail stick. Repeat for all.5. Roast in the oven for 25 to 30 minutes or until bubbling around the edges and the bacon is crisp.Serve with suggested accompanimentsIf you do try this recipe let me know in the comments, it is one of my favourite dishes and a great weeknight treat.