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Bacon wrapped chicken

Chicken in a wrap

Bacon wrapped chicken

Name: Bacon wrapped chicken
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 2 chicken breasts; 50g soft goat's cheese; 4 rashers streaky bacon; handful of fresh sage leaves; 1 tbsp olive oil

Good Food team

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Serves 2

Easy

Cook: 30 mins - 35 mins

A star rating of 3.6 out of 5.3 ratingsRate

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This simple bacon wrapped chicken breast with goat's cheese filling is a simple way to impress at a last-minute dinner party or it's great for a quick midweek meal

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Ingredients

Nutrition

Units:

MetricUS

2 chicken breasts
50g soft goat's cheese
4 rashers streaky bacon
handful of fresh sage

leaves
1 tbsp olive oil

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Skin 2 chicken breasts, then cut a pocket in each side and stuff each with 25g/1oz soft goat’s cheese.
step 2

Wrap each breast in 2 rashers rindless streaky bacon, tucking in a few fresh sage leaves, then put the breasts in a baking dish and season. Spoon over 1 tbsp olive oil.
step 3

Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, insert a sharp knife into the centre of a parcel and leave it for a few seconds, if the chicken is cooked the tip should feel very hot when you pull it out and touch it. The chicken should also feel very firm when pressed with the back of a fork.
step 4

Serve with a gratin of potatoes and leeks.

RECIPE TIPS

WHICH CHICKEN?

If you want the chicken itself to actually have some flavour, start with the best quality. Organic free-range corn-fed chickens have the most taste.

FOR THE JUICIEST CHICKEN

Keep the skin on. If you’re bothered about fat and calories, take it off before eating. If you do remove the skin before cooking, compensate by wrapping the chicken breasts or giving them a tasty coating. This helps keep in the juices, stops the chicken from drying out and adds flavour.

FOR BAGS OF FLAVOUR

Roast on a bed of fresh herbs, chopped garlic or sliced onion.

Recipe from Good Food magazine, March 2002

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A star rating of 3.6 out of 5.3 ratings

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