Mmmm tonights dinner is lingering on my palate and it was SOOOO yummy. The cream sauce i had made a few weeks ago and it made so much I froze it - well it heated up fabulously, so there's no issue with that - go for it! I served it with steamed asparagus and cauliflower, carrots and hasselback potatoes, was truly scrummy. Give this a go, it's truly delish

Bacon wrapped chicken with a cheese cream sauce

Bacon Wrapped Chicken
2 large chicken breasts
12 slices bacon (uncooked)
salt and pepper 

Cheese Sauce
1/2 cup butter
1 cup all purpose flour
3 cups milk
1 cup chicken stock
4 ounces (200g) cream cheese
4 cups shredded cheddar cheese
1/2 cup parmesan cheese
powdered garlic, onion, mustard to taste
salt,pepper and paprika to taste

1.                  Preheat oven to 180oC

2.                  Cut each breast into 3 pieces. Season lightly with salt and pepper.

3.                  Wrap 2 pieces of bacon around each breast. 

4.                  Lay each piece out in a lightly greased baking pan.

5.                  Bake for 30 minutes, or until chicken is completely cooked and bacon in browned.

Cheese Sauce

1.                  In a large pot, melt the butter over low heat.

2.                  Add flour, a little at a time, whisking to avoid lumps. Once well mixed, cook over low heat for several minutes to cook out the flour taste.

3.                  Slowly pour 1 cup of milk into flour mixture, whisking constantly to ensure smoothness. Once smooth, add the rest of the milk more rapidly, still whisking.

4.                  Add the cheese, whisking as you add so that it melts consistently.

5.                  Once all the cheese is added and melted, use the chicken stock as needed to thin to the right thickness.

6.                  Taste the sauce before adding salt, as the cheese can be salty. Add all spices, to taste.

Happy Cooking!