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Stuffed chicken wrapped in bacon

Chicken stuffed with spinach, mushrooms and ricotta... wrapped in bacon... yes please!

Ingredients

  • 100g frozen spinach 

  • 100g ricotta cheese

  • 100g mushrooms, finely chopped

  • 2 garlic cloves, chopped or minced

  • 1/2 an egg... crack the egg open and discard one side of egg whites 

  • 4 small chicken breasts or 2 very large can be divided into 4 portions

  • 8 slices of streaky bacon (use turkey bacon as alternative)

  • 8 toothpicks

  • Handful of parsley, chopped

Side suggestions, sweet potato fries, steam vegetables or a green salad.




Steps Filling

Below instructions are for hand preparation of filling. A food processor can also be used, however be cautious not to over blend. Texture will help hold together filling.

  • Add finely chopped garlic and mushroom to lightly oiled pan and sauté until soft. Add frozen spinach pieces and continue to sauté.

  • Continue until all liquid has evaporated from pan completely… this step is essential to a thick consistency of filling that doesn’t ooze out while rolling. 

  • Place into a bowl and allow to cool for 5 minutes.

  • Next add ricotta, half egg, half chopped parsley, salt and pepper. 

  • Place in fridge until use. If you have time 30 minutes in fridge or 10 minutes in freezer will speed up process. 



Chicken preparation

  • Butterfly chicken by using a sharp knife and running it through the middle horizontally, stopping around 1cm before the end. This will open up the chicken breast (hence the butterfly name) and create a cavity for your filling. See video for demo. 

  • If you’re using large chicken breast, cut them into equal portions and follow same steps of butterflying. 


Wrapping

  • Before wrapping, have some toothpicks handy. 

  • Pre-heat oven to 180 degrees celsius.

  • To wrap, place two pieces of bacon vertical on chopping board and open chicken breast in centre point of bacon.

  • Spoon 2 tablespoons of filling into centre of chicken breast, spread across one side and carefully close.

  • Wrap bacon over breast and roll away from you to cover in bacon. 

  • Once wrapped, use toothpicks to help hold shape and keep together during the cooking process. Best spots would be one of each side, near opening.

  • Place in oven proof dish, sprinkle with remaining parsley. 

Bake for 20-30 minutes depending on size of breast, until bacon is golden. If required use top grill to crisp bacon up. 

Rest for 5 minutes before serving. 

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