Name: Bacon wrapped stuffed chicken with Parmesan cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 125 g ricotta cheese crumbled; lemon halved and zest only; 3 sun-dried tomatoes chopped; 1 cream cheese; fresh mixed herbs basil, parsley and chives, chopped; salt and freshly ground black pepper; 4 chicken breast fillets; 8 bacon smoked back rashers; 1/3 cup wine dry white; 3/4 cup stock weak, chicken; 1 cup cream fresh, single; 1/4 cup parmesan cheese finely grated; fresh thyme or lemon thyme; salt and freshly ground black pepper; pine nuts handful, toasted

Recipe Disclaimer

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Ingredients (15)

FILLING:

125 g	ricotta cheese — crumbled
	lemon — halved and zest only
3	sun-dried tomatoes — chopped
1	cream cheese
	fresh mixed herbs — basil, parsley and chives, chopped
	salt and freshly ground black pepper

PARCELS:

4	chicken breast fillets
8	bacon — smoked back rashers
1/3 cup	wine — dry white
3/4 cup	stock — weak, chicken
1 cup	cream — fresh, single
1/4 cup	parmesan cheese — finely grated
	fresh thyme — or lemon thyme
	salt and freshly ground black pepper
	pine nuts — handful, toasted

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Method:

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.

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