Preheat oven to 375°F/190°C/Gas mark 5.

Place a chicken breast on a cutting board. Using a medium-sized sharp knife, cut a horizontal slit in the thinnest long side of the chicken leaving just a little each side of the cut not cut & cutting almost all the way through the back. (See pic for details) You’re cutting a horizontal slit in each chicken breast to add the cheese & stuffing.

Combine parmesan, olives & peppers in a small bowl. Place 2 slices of cheese inside each chicken breast. Spoon the stuffing into each chicken breast. Sprinkle with salt & pepper.

Carefully wrap 2 strips of bacon around each chicken breast & secure on the underside of each chicken breast with a couple of toothpicks.

Heat the oil in a large (14-inch/35cm), ovenproof frying pan* over medium heat. Add the chicken. Cook for 3 to 5 minutes, turning carefully so the chicken doesn’t stick to the pan & the bacon doesn’t come loose, until the bacon is lightly brown. Sprinkle with crushed red pepper.

Add the lemon slices, garlic & oregano to the pan. Cook, uncovered, in the preheated oven for 30 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the thickest part of the largest chicken breast & the juices run clear.

Place the chicken under a heated broiler (grill) at least 6 inches (15cm) from the heat source for 2 minutes or until the chicken is browned. This part is optional in case the bacon isn’t browned enough from baking. Garnish with extra oregano sprigs if desired for prettiness. I usually ditch the lemon slices, garlic & cooked oregano when I serve this. Serves 4.