Cheese stuffed chicken wrapped in bacon
This succulent and easy chicken recipe is an instant crowd-pleaser that even beginner cooks can make. Serve with tenderstem broccoli and grilled cherry tomatoes.
- 2 skinless and boneless chicken breasts
- 6 slices of smoky streaky bacon
- 60g garlic and herb soft cheese
- 1/2 tbsp grated parmesan
- 1 tbsp finely chopped flatleaf parsley
- 1 tbsp breadcrumbs
- 1 tbsp olive oil
- Salt and pepper for seasoning
Preheat your oven to 190c/170 fan/gas mark 5.
Place your chicken breast face down on the chopping board. Use a small knife to cut a pocket along the length of the breast.
Don’t cut all the way through!
Open the pocket and stuff in the cream cheese.
Place 3 rashers of bacon on the chopping board, overlapping them slightly. Massage it until it doubles in length. Repeat with another 3 slices.
Place each chicken breast on top of three slices of bacon at an angle.
Roll up the chicken in the bacon tightly so that the bacon seals the chicken breast pocket closed.
Place on a baking tray and drizzle with olive oil.
Bake for 10 minutes.
While the chicken is baking, mix the parsley, breadcrumbs, parmesan and salt and pepper in a bowl.
Scatter the breadcrumb mixture over the top of the chicken and cook for another 10 minutes, or until the chicken is cooked through.
If serving with cherry tomatoes, place these around the chicken, still on the vine and cook in the oven.
Take the chicken out the oven and let it rest for 10 minutes before serving.