Bacon Wrapped Chicken

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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




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.


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.


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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