Bacon wrapped stuffed chicken with Parmesan cream

Bibby's Kitchen
4 servings Prep: 20 mins, Cooking: 30 mins
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They’re great for dinner parties, easy suppers, Sunday lunches and tick all the Banting boxes.

By Food24 September 09 2015
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Ingredients (15)

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
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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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