Cheese filled chicken, wrapped in bacon
I have a pack of bacon to use up, sitting in the bottom of the fridge. This is usual because I always buy two packs in the supermarket to make the most of their regular offer. Bacon is great for a stand-by, and can always be used up in a bacon buttie!
However, tonight I need it to wrap around some chicken breast fillets filled with cream cheese.
Cheese filled chicken, wrapped in bacon
4 chicken breast fillets
8 rashers of bacon (I used back, but streaky is also good)
2 tbsp cream cheese
1 tsp mustard
grind of black pepper
Prepare some squares of baking foil.
In a bowl, mix together the cheese, mustard and pepper.
On a foil sheet, lay 2 strips of bacon (if using back bacon, lay the rashers 'top and tail', so the edges are straight).
Place a chicken breast on top of the bacon and carefully make a slit along the length of it. Be careful not to cut right through the fillet, you are only making a 'dip' to fill with cheese.
Take a spoonful of cheese mix, and fill the hole you have made.
Wrap the ends of the bacon around the chicken to seal in the cheese.
Turn the chicken over so the ends are tucked under.
Pull up the edges of the foil and make a 'bag' and squeeze together the ends to seal. Leave the top open a little to let out any steam whilst it cooks.
Bake the chicken at 200 C for 30 mins.
Open the foil packets a little more after 20 mins if you prefer your bacon crispy.
This time I served this with cubes of new potatoes and quartered mushrooms, which were baked in the oven for 25 mins together, drizzled with oil. At the end of cooking I dolloped some sour cream into the pan and used the juices from the chicken to make a simple gravy. I served the potatoes alongside some peas (Apologies for the slightly out of focus picture!):
Wrapping the chicken allows the natural juices to keep it moist. Always check though that it has cooked through, as some fillets are bigger than others. A skewer through a fleshy area should allow clear juices to run. If they are still pink, cook for a little longer, before checking again. Alternatively, as R likes to do, slice the chicken in half - this does not take away from the presentation, even if you are cooking for guests.
However, tonight I need it to wrap around some chicken breast fillets filled with cream cheese.
Cheese filled chicken, wrapped in bacon
4 chicken breast fillets
8 rashers of bacon (I used back, but streaky is also good)
2 tbsp cream cheese
1 tsp mustard
grind of black pepper
Prepare some squares of baking foil.
In a bowl, mix together the cheese, mustard and pepper.
On a foil sheet, lay 2 strips of bacon (if using back bacon, lay the rashers 'top and tail', so the edges are straight).
Place a chicken breast on top of the bacon and carefully make a slit along the length of it. Be careful not to cut right through the fillet, you are only making a 'dip' to fill with cheese.
Take a spoonful of cheese mix, and fill the hole you have made.
Wrap the ends of the bacon around the chicken to seal in the cheese.
Turn the chicken over so the ends are tucked under.
Pull up the edges of the foil and make a 'bag' and squeeze together the ends to seal. Leave the top open a little to let out any steam whilst it cooks.
Bake the chicken at 200 C for 30 mins.
Open the foil packets a little more after 20 mins if you prefer your bacon crispy.
This time I served this with cubes of new potatoes and quartered mushrooms, which were baked in the oven for 25 mins together, drizzled with oil. At the end of cooking I dolloped some sour cream into the pan and used the juices from the chicken to make a simple gravy. I served the potatoes alongside some peas (Apologies for the slightly out of focus picture!):
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| Cheese trying to escape from beneath the bacon! |
Wrapping the chicken allows the natural juices to keep it moist. Always check though that it has cooked through, as some fillets are bigger than others. A skewer through a fleshy area should allow clear juices to run. If they are still pink, cook for a little longer, before checking again. Alternatively, as R likes to do, slice the chicken in half - this does not take away from the presentation, even if you are cooking for guests.
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