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Stuffed Chicken Breast Wrapped in Bacon

  • 1
  • Easy
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Recipe Ingredients

  • 2 spinach leaves, washed and deveined (white part removed)
  • chicken-breast fillet with inner fillet attached
  • 30g feta cheese
  • 1 tbsp roasted red peppers (optional)
  • oil, for frying
  • 3 to 4 rashers of bacon (optional)
  • salt and freshly ground black pepper, to taste

Recipe Directions

  1. To blanch the spinach, place it in boiling salted water
  2. and cook for 2 minutes. Remove and place in cold water immediately to stop the cooking process, then chop.
  3. Place the chicken on a table surface with the inner fillet facing up.
  4. Fold the inner fillet open and, with a sharp, pointed knife, cut a pocket into the thick breast part of the fillet.
  5. Mix the feta, chopped spinach and peppers, if using. Season with salt and pepper, and stuff the fillet pocket.
  6. Cover the fillet with a piece of clingwrap and very gently flatten out the inner fillet using a glass with a flat base.
  7. Fold the inner fillet over the pocket to cover the stuffing.
  8. Season with salt and pepper.
  9. Add a little oil to a medium-hot pan and gently sear the outside of the breast.
  10. If you’re using bacon, place it on a flat surface. Place the chicken on top and wrap the bacon around it. Ensure the bacon is overlapping.
  11. Place the chicken in the pan, starting with the overlapping bacon side. Sear and allow the bacon to cook together. Sear all around.
  12. Complete the cooking in an oven preheated to 180˚C for 10 to 12 minutes.
  13. Serve with a sauce of your choice.
© Jenny Morris 2014

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