Bacon Wrapped Stuffed Chicken Breasts
Starter | with a Cheesy Truffle Sauce and Chives
- Milk
- Egg
A decadent starter before the main event. These bacon wrapped chicken breasts are stuffed with a chive cream cheese filling and served with a rich truffle sauce—perfect for impressing everyone around the table.
Ingredients
1 bunch(es)
Chives
50 grams
Cream Cheese
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
British Chicken Breasts
4 rasher(s)
British Streaky Bacon
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Truffle Zest
Not included in your delivery
2 tbsp
Milk
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Finely chop the chives (use scissors if easier).
c) In a small bowl, combine the cream cheese, three quarters of the chives and half the grated hard Italian style cheese. Season with salt and pepper.
a) Lay the chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there is 2cm left (be careful not to slice all the way through). Open it up like a book. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
b) Repeat with the other chicken breast. You have butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Divide your cheese filling into the centre of your open chicken breasts, then fold the chicken back in half to encase the filling.
b) Halve the streaky bacon widthways (use scissors if easier), then stretch each piece slightly using the back of a knife. Pat dry with kitchen paper. IMPORTANT: Wash your hands after handling raw meat and its packaging.
a) Wrap each chicken breast with 4 halves of bacon.
b) Pop the bacon wrapped chicken onto a lined baking tray.
c) When the oven is hot, roast on the middle shelf until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
a) When the chicken has 5 mins remaining in the oven, combine in a small saucepan the creme fraiche, remaining hard Italian cheese and the milk (see pantry for amount).
b) Stir on medium heat until the cheese has melted, then season generously with pepper.
c) Remove from the heat and stir through the truffle zest (use less if you prefer a milder truffle flavour).
a) Once the chicken is cooked, cut each breast in half diagonally.
b) Pour the cheesy truffle sauce on your serving platter and top with the chicken breasts.
c) Sprinkle over the remaining chives to finish.
Enjoy!
