Chicken stuffed with mushroom and wrapped in bacon

Recipe from: 12 August 2010

Ingredients 7
Servings 1
Minutes 15 mins


Serving Change
  • 2
    chicken breasts, skinned and boned
  • 8
    rashers streaky bacon
  • 250
    mushrooms, sliced
  • 1
    olive oil
  • 2
    crème fraîche
  • black pepper
  • handful
    resh flat leaf parsley, roughly chopped


15 mins
Preheat the oven to 180.
Heat the olive oil in a pan and fry off the mushrooms.
Season with black pepper.
Add the crème fraîche and heat through.
Add the parsley.
Take off the heat and allow to cool slightly.
Lay the bacon on a piece of cling film, 4 slices per breast.
Lengthen the bacon with the back of a knife.
Place the chicken breast on the bacon.
Season with black pepper.
Place 1/3 of the mushroom mixture in the middle of each breast.
Roll up tightly.
Seal the bacon in the pan and then transfer to the oven and bake for 25 minutes.
Serve with the rest of the mushrooms.

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Read more on: poultry  |  bake  |  shallow-fry


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