Ingredients (4 persons)
Preheat the oven to 375 (F). Put the garlic on a baking sheet, drizzle with some olive oil and roast for about 40 minutes. Garlic will be soft.
Chop the apricots and cranberries into small pieces and mix. Squeeze the roasted garlic into the fruit mixture. Combine with breadcrumbs.
Heat the olive oil in a pan over a medium heat and drop in the arugula to wilt. Then add the arugula to the stuffing mix. Season with salt and pepper.
Make a slit in the side of the chicken breast, with your finger, widen the slit into a cavity. Stuff as much of the stuffing into the cavity as you can.
Wrap the chicken breast in bacon to cover. This may need two pieces per breast. Tie with kitchen string.
Heat a pan over a medium-high heat. Add the bacon-wrapped chicken breasts and cook for a couple of minutes or until the bacon has begun to render its fat on all sides.
Move to a roasting pan and move to the oven and cook for a further 25-30 minutes or until fully cooked through.
In the pan where you rendered the bacon, add the shallots and saute over a medium heat.
De glaze the pan with the port and reduce by a half, turning the heat to low to allow the liquid to bubble gently. Add the red currant jelly and stir until dissolved.
Serve on a bed of spinach with the port red currant sauce.