Bacon Wrapped Cheese Stuffed Chicken Breasts
Serves 2 | with a Cheesy Truffle Sauce and Chives
Our range of DIY Dinner Party recipes, such as these Bacon Wrapped Cheese Stuffed Chicken Breasts, are perfect for mixing and matching to design the perfect menu for your guests.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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
Nutritional information
Utensils
Instructions
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.
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.
a) Wrap each chicken breast with 4 halves of bacon. IMPORTANT: Wash your hands after handling raw meat and its packaging.
b) Pop the bacon wrapped chicken onto a lined baking tray. 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 taste).
a) Once the chicken is cooked, cut each breast in half diagonally.
b) Pour the cheesy truffle sauce on your serving plate and top with the chicken breast.
c) Sprinkle over the remaining chives to finish.
Enjoy!
