Bacon Wrapped Stuffed Chicken
Ingredients
Method
Mix together softened butter, minced garlic, and chopped parsley in a bowl.
Lay a chicken breast on a sheet of baking paper on a flat surface. Cover with another sheet and gently pound with a meat mallet until it's about 1cm thick.
Arrange half of the bacon rashers on a baking sheet, and then place a chicken breast on top of the bacon. Spread half of the butter mixture over the chicken and sprinkle half of the cheese. Roll up the chicken from the end closest to you to enclose the filling. Wrap each roll in plastic wrap. Repeat the process with the remaining bacon, chicken, butter, and cheese. Let the rolls chill in the refrigerator for approximately 30 minutes.
Preheat your oven to 180°C (160°C fan-forced).
Heat a large frying pan over high heat and cook the wrapped chicken rolls for 8-10 minutes, turning them occasionally to ensure even cooking on all sides.
Transfer the rolls to a baking tray and bake for an additional 10 minutes in the preheated oven. After baking, let them rest for 10 minutes before slicing into thick pieces for serving.
Plate the bacon wrapped chicken breast with a bed of fresh salad leaves, accompanied by slices of tomato and cucumber. Drizzle the ensemble with the flavorful pan juices and garlic butter for an extra burst of taste.
Ingredients
Directions
Mix together softened butter, minced garlic, and chopped parsley in a bowl.
Lay a chicken breast on a sheet of baking paper on a flat surface. Cover with another sheet and gently pound with a meat mallet until it's about 1cm thick.
Arrange half of the bacon rashers on a baking sheet, and then place a chicken breast on top of the bacon. Spread half of the butter mixture over the chicken and sprinkle half of the cheese. Roll up the chicken from the end closest to you to enclose the filling. Wrap each roll in plastic wrap. Repeat the process with the remaining bacon, chicken, butter, and cheese. Let the rolls chill in the refrigerator for approximately 30 minutes.
Preheat your oven to 180°C (160°C fan-forced).
Heat a large frying pan over high heat and cook the wrapped chicken rolls for 8-10 minutes, turning them occasionally to ensure even cooking on all sides.
Transfer the rolls to a baking tray and bake for an additional 10 minutes in the preheated oven. After baking, let them rest for 10 minutes before slicing into thick pieces for serving.
Plate the bacon wrapped chicken breast with a bed of fresh salad leaves, accompanied by slices of tomato and cucumber. Drizzle the ensemble with the flavorful pan juices and garlic butter for an extra burst of taste.