Oven at 200*C
Start with the chicken. It's stuffed with a feta mix. In a bowl, crumble the plain feta cheese, then add 2 crushed cloves of fresh garlic, spring onion, pepper and mixed herbs. Make a slice down the middle of the chicken (don't cut completely through) in order to make a pocket. Stuff some of the feta mix in there. If you are using streaky bacon, then wrap two around each stuffed chicken breast and secure with a toothpick or two. Then, fry the stuffed and wrapped chicken in a stick of butter for about a minute a side each and then place them in an oven proof dish. I used my trusty electric wok for this.
In the same frying pan/wok/utensil of choice melt the remainder of the feta mix and add some cream. Simmer for about a minute and then pour the sauce over the resting chicken breasts. I also sprinkled some grated parmesan cheese over the chicken breasts. Just because. Pop in the oven for 15 minutes.
The next step is to steam the brussel sprouts for 6 to 7 minutes. I use a steamer in the microwave. Quick, clean, and easy. Chop the remaining bacon - and there should be 1 and half strips left if you've made 4 breasts - and some spring onion. Fry the bacon, spring onion, and steamed brussel sprouts in THE SAME "thing" you used for the chicken and feta mix. This helps build your flavours. First add cocktail sized tomatoes of your choice, sliced in half, and then some cream and simmer and stir for a bit, then turn off the heat and keep the lid on it to trap the steam and heat.
While the chicken (fresh from the oven) and the sprouts are resting, you can begin plating. I served these two dishes on a bed of baby spinach and some cucumber. The end product looks fresh and healthy, and it tastes great. Not to mention that this is the kind of lunch box treat that would act like Pavlov's bell on your co-workers.
This is another great example of comfort food. Anything that makes brussel sprouts attractive and delicious deserves a special award for services to health.