I couldn't stand pork before I got pregnant, and now I will happily gobble up anything wrapped in bacon! How weird is that. When dealing with cravings, you can (and should) indulge, just be sure to include some good stuff too. A balance of carbohydrates, proteins and fats forms the foundations of our diet. I like to serve these Cheesey Chicken and Bacon Rolls with seasonal vegetables. Root vegetables are naturally sweet and nourishing for the spleen (great in the first trimester of pregnancy), while dark greens are rich in iron, an so are good for nourishing the blood and liver.
8 Boneless, skinless chicken thighs
30ml (2 tbsp) Wholegrain mustard
100g (4 oz) Gruyere or cheddar cheese
8 Slices of smoked streaky bacon
8 Cocktail sticks
With Seasonal veg of your choice, we opted for minted peas & asparagus, with sweet potato mash...
Minted Veg - shell peas, slice asparagus, leave tops whole, steam for 4 mins, chop mint, mix with butter.
Sweet Potato Mash - peel sweet potato, boil in salted water for 10 mins, drain, mash, with butter, salt and pepper.
1. Spread the mustard over the rolled out chicken thighs and place a thin slice of cheese on top. Roll up the highs.
2. Stretch the bacon with the back of a knife and wrap tightly around each thigh. Secure with cocktail sticks.
3. Place in the roasting tin and cook in a pre-heated oven at 220c until thoroughly cooked and golden.
4. Serve with seasonal vegetables.