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Stuffed chicken breast

Serves: 1
Ingredients
Chicken, double breasted 1 pc
Cheese mix 200 gm
Garlic marinade 150 ml
For the garlic marinade:
Canola oil 150 ml
Garlic, chopped 2 clove
Onion, red, chopped ¼ pc
For the cheese mix:
Cream cheese 150 gm
Ranch dressing 25 gm
Worcestershire sauce 1 tsp
Tabasco sauce 1 tsp
Blackened seasoning/ cajun spice 1 tbsp
Egg yolk, pasteurised 30 gm
Cheddar cheese, shredded 50 gm
Method
Mix all the ingredients together for the garlic marinade. Marinate the chicken with it (to be done 12-24 hours before stuffing).
For the cheese mix, bring cream cheese to room temperature, then place into a mixer. Use a paddle to mix cheese until soft.
Turn mixer off and scrape down sides; add ranch dressing, both sauces and blackened seasoning. Mix again for 2 minutes. Turn mixer off and scrape down sides.
Add egg and cheddar cheese, and mix again for 2 minutes.
Turn mixer off and scrape down sides; mix for 1 more minute and turn off mixer.
Scrape out mixing bowl and place cheese mix into a covered container.
Remove the chicken from the marinade. Slice a 2-inch slit into the side of the chicken breast. Place your finger inside the slice and form a pocket, repeat on the other side. Using a pastry bag and open tip, fill the pocket with the cheese mix on both sides.
Thread a wooden skewer in and out of the chicken to sew up the slice (pull the chicken skin over the hole before sewing). Repeat on the other side.
Cook the chicken in a 200°C pre-heated oven for about 18-20 minutes till done and ready to serve.