Bacon wrapped stuffed chicken with Parmesan cream

Recipe from: 9 September 2015
recipe, chicken, bacon

Ingredients 19
Servings 4
Time 00:20


  • 125
    ricotta, crumbled
  • zest of 1/2 lemon
  • 3
    sun-dried tomatoes, roughly chopped
  • 1
    cream cheese, heaped
  • 1
    olive oil
  • a handful of fresh basil, flat leaf parsley and chives, finely chopped
  • salt and black pepper
  • 4
    free-range chicken fillets
  • 8
    rashers smoked, back bacon
  • 1
    olive oil
  • 1/3
    dry white wine
  • 3/4
    weak chicken stock
  • 1
    single cream
  • 1/4
    parmesan cheese, finely grated
  • several sprigs of fresh thyme or lemon thyme
  • salt and black pepper, to taste
  • handful toasted pine nuts



Place all the filling ingredients except the sun-dried tomatoes in a bowl. Season lightly and mix to combine. Add the sun-dried tomatoes and fold through lightly. With a sharp, smooth bladed knife, cut pockets into the chicken fillets. Stuff each cavity with the ricotta mixture, making sure each fillet is generously filled. Season the chicken on both sides with salt and pepper.

Wrap each chicken fillet with 2 bacon rashers and secure on the under side with a toothpick. Heat a tablespoon of olive oil in a pan. Brown the chicken parcels on all sides, making sure the bacon is dark and well coloured. Deglaze the pan with the wine, reduce down by half before pouring in the stock. Add the thyme leaves, cream and parmesan cheese. Cover with a lid and simmer for about 12-15 minutes. The cooking time will depend on how thick the chicken breasts are. Add a splash more water if your sauce has reduced too rapidly. The consistency of the sauce should be similar to pouring cream.

Scatter with pine nuts and serve with steamed green beans, broccoli or baby potatoes.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: bacon  |  recipe  |  chicken

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