Recipe taken from/inspired by Mustard-stuffed Chicken.
Cooked for 8.
9 chicken breasts, slit down the fatter side to make a pocket. Stuffed with a mix of: 1 packet cream cheese, some mustard, some grated Gouda, some chopped spring onions, parmesan, salt and pepper. Wrapped with pork belly strips. Baked in the oven at 200 degrees C for 20-25 minutes.
1.5 packets of spaghetti, boiled with salt for 10 minutes.
Sauce: chopped and fried 1 clove garlic and most of 1 onion, added parmesan dust. Added 1 packet cream cheese, full fat milk, some mustard, lots of grated Gouda, parmesan, salt, pepper. The remainder of the pork belly (cut up) and chopped spring onions were stirred through just before mixing with the cooked spaghetti. A bit carbonara-esque.
Spaghetti tossed with sauce before serving. Spaghetti was a bit cold, and better when eaten in a mouthful with the chicken and its creamy-cheesy-sauce. Could have used more sauce (another packet of cream cheese could easily have been added).