Sphinx Chicken

serves 4

1 avocado
4 breast skin on or off
4 straps of bacon
sun dried tomatoes
1 red onion
50 g of butter
400g feta cheese
spinach

Dice your red onion, cube the bacon, feta and mash avocado. Mix
ingredients and spinach together until combined. Place a breast on a
cutting board and with a sharp knife inserted at the thickest part,
pocket your chicken. Stuff your mix into the breast. Grill in the pan
with melted butter until golden. Finish in a moderate oven for 4 to 10
mins


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