Chicken stuffed with bacon

Recipe from: 7 February 2014
recipes chicken

Ingredients 8
Servings 1
Minutes 00:15


Serving Change
  • 75
    cubed bacon
  • 2
    chicken breasts
  • 75
    goats cheese - at room temperature
  • Salt and freshly ground black pepper
  • 1
    olive oil
  • 100
    green beans - trimmed on both ends
  • Zest and juice of 1/2 a lemon
  • Small handful almonds (raw or roasted), roughly chopped


Fry the bacon until lightly golden, remove from the pan with a slotted spoon and set aside to drain on some kitchen paper.

Season the chicken breasts with a little salt and black pepper on both sides and then slice them open down the middle of one side, leaving the other side still attached, and flip open like a book.

Mix together the bacon and goats cheese with a fork, adding in a little extra black pepper but no salt, the goats cheese is salty enough.

Fill each breast with the filling, then close gently. Heat 1 Tbsp olive oil in a pan over medium-high heat and fry the chicken breasts for 4-5 minutes on each side, or until a golden crust has formed and the meat has cooked through. Remove from the heat and set aside to rest.

Meanwhile, cook the green beans in boiling water for 1-2 minutes, remove and refresh under cool water so that they keep their bright green colour.

Drizzle with a little lemon juice, add the lemon zest and almonds and serve immediately with the chicken.

Recipe reprinted with permission of SarahGraham. To see more recipes, click here.


Read more on: bacon  |  healthy  |  chicken  |  recipes


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