Bacon Wrapped Chicken

Rating5.00  Votes1

INGREDIENTS


4 chicken breasts with the skin and tenderloins removed
12 strips of streaky bacon
6-8 Slices Bread, cubed
1/4 Cup Olive Oil
1/2 Cup Chicken Stock
1 Onion, diced
1 Handful Roasted Pine Nuts
1/3 Cup Dried Cranberries
1 Teaspoon Dried Mixed Herbs
Salt & Pepper

 

 

DIRECTIONS


In a small sauce pan, cook the onions in the oil over low heat


to sweat out the flavor.


In a bowl, put the bread cubes,


onion, cranberries, nuts, mixed herbs, and the salt & pepper.


While


mixing with your hands, slowly add the chicken stock


to form a paste. The more liquid you add, the moister


the stuffing will be.


Lay the chicken breasts flat on a bench.


Cover with baking paper. Using a mallet, pound the breasts


to about 1/2 inch thick. Remove to a plate.


Lay 3 strips


next to each other so they are touching.


Place the chicken


breast on the strips of bacon.


Put 1/2 a cup of stuffing


in the center of the chicken breast


Roll all together


from the small end of the chicken breast to the large end.


Place


on a baking sheet with baking paper (so they won't stick)


seam side down.


Bake at 350 degrees F. for about 25


minutes or until the chicken is cooked.

 

Active Time:  25 Minutes
Total Time:  1 Hour
Yield:  4 Servings

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