bacon-wrapped stuffed mediterranean chicken breasts
Stuffed with fresh mozzarella, olives & roasted pepper then wrapped in bacon & cooked nestled in lemon wedges, garlic cloves & fresh oregano sprigs. The chicken can be prepared several hours in advance & stored covered in the fridge.
Serve with little new potatoes or couscous & steamed green beans.
Servings: 4 people
Equipment
- a large (14 inch) ovenproof frying pan/skillet
Ingredients
- 4 skinless,boneless chicken breasts (about 6oz/170g each)
- 1/2 cup finely grated parmesan
- 1/4 cup diced green pitted olives
- 1/3 cup diced roasted peppers or sundried tomatoes in oil, drained
- 4 oz fresh mozzarella, thinly sliced (you will need 8 slices)
- pinch of salt & freshly ground pepper
- 8 strips bacon
- toothpicks
- 1 teaspoon olive oil
- pinch of crushed red peppers (chilli flakes)
- 6 lemon slices lemon
- 6 garlic cloves, bruised
- 4 sprigs of oregano plus extra for garnish
Instructions
- Preheat oven to 375°F/190°C/Gas mark 5.
- Place a chicken breast on a cutting board. Using a medium sized sharp knife, cut a horizontal slit in the thinnest long side of the chicken leaving just a little each side of the cut & cutting almost all the way through to the back. (See pic for details) You’re cutting a horizontal slit in each chicken breast to add the cheese & stuffing.
- Combine parmesan, olives & roasted peppers in a small bowl. Place 2 slices of cheese inside each chicken breast. Spoon the stuffing into each chicken breast. Sprinkle the chicken with salt & pepper.
- Carefully wrap 2 strips of bacon around each chicken breast & secure on the underside of each chicken breast with a couple of toothpicks.
- Rub the oil over the bacon & heat a large (14-inch/35cm), ovenproof frying pan* over medium heat. Add the chicken. Cook for 3 to 5 minutes, turning carefully & constantly so the chicken doesn’t stick to the pan & taking care the bacon doesn’t come loose, until the bacon is lightly brown. Sprinkle with crushed red pepper.
- Add the lemon slices, garlic & oregano to the pan. Cook, the chicken, rounded side up, uncovered, in the preheated oven for 30 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the thickest part of the largest chicken breast & the juices run clear.
- Place the chicken under a heated broiler (grill) at least 6 inches (15cm) from the heat source for 2 minutes or until the chicken is browned. This part is optional in case the bacon isn’t browned enough from baking. Garnish with extra oregano sprigs if desired for prettiness. I ditch the lemon slices, garlic & cooked oregano when I serve this but that is up to you, they do add a rustic aspect to the dish. Serves 4.
Notes
* If you don’t have an ovenproof frying pan, then brown the chicken in a non-stick frying pan & transfer to a baking dish to continue cooking in the oven.