Yesterday I posted the Dauphinoise Potatoes recipe, the other half of this meal.
This time around we are going for the heart of the meal the chicken breast stuff with all sorts of goodies then wrapped in a lot of streaky bacon; I was going to prepare it wrapped in pancetta but then I realised I sent my 12 yr old out to do the shopping, no matter, this turned out even better.
First things first we need to prepare the stuffing. I had a quick graze in the fridge and this little lot just had flavour written all over them.
Finely dice the 3 chillies, the red onion and the sweet onion, I want the kick and the heat of the chilli so I’m leaving the seeds in, it is your choice, and set aside in a bowl.
Using a wok or frying pan put a little olive oil in and allow it to heat up, then place a large tbspn of garlic paste or 3 chopped cloves.
We don’t want crunchy vegetables inside the chicken so gently sweat the onions and chillies in the pan before adding a large tspn of both the pestos. Keep stirring the pan then add 1 heaped tspn of smoked (not hot) paprika.
Whilst hot set aside in a bowl before crumbling in the feta cheese
Leave the cheese to rest atop for a minute or two then combine the ingredients with a spoon, cover with cling film and chill in the fridge.
Take your chicken breast and lay out a couple of layers of cling film, fold it over so that the breast is completely covered with spare cling film around. Take a meat tenderiser using the flat side or a rolling pin if you don’t have one and start at the fat end and pound repeatedly until the meat is the same thickness all over as the thin end.
Take 7 rashers of streaky bacon for each chicken breast and lay 5 horizontally and 2 vertically. Spoon your stuffing on to the flat chicken breast then roll the breast and place on the bacon as shown below.
It is important to have the breast as shown so that when you cover with the first 2 rashers the chicken is already partially sealed.
Now wrap the remaining 5 rashers tightly around the whole ensemble, you can do this cleanly using the cling film to hold everything in place or just get stuck in.
Once you have all your chicken completely covered in the bacon set aside and admire your handiwork.
Taking each one in turn wrap very tightly in cling film forming the perfect sausage shape and chill in the fridge for at least 30 minutes, whilst you pre-heat the oven to 200c.
Remove from the fridge and discard the cling film then arrange in a baking tray. All that bacon will ensure the most succulent chicken breast combined with the most amazing flavours all being kept inside.
We’re ultimately going for circa 30 minutes but it is your beauty, so keep an eye on them, this is them just getting started after appproximately 15 minutes.
Another 5 minutes or so, make sure you rotate the pan in case your oven harnesses a hot spot to ensure even cooking.
35 minutes and these were done.
As I said at the start, this was served with Dauphinoise Potatoes; link at the top. These 2 dishes go incredibly well together.
As I tweeted at the time:
# pesto, onion, chilli stuffed chicken breast wrapped in bacon with Dauphinoise potatoes, peppercorn sauce and Béarnaise sauce aside. The family has kindly requested no flowers but any donations to your local heart charity #
Slice it open and get stuck in.
#MrsParlez and the girls rated this as truly gorgeous, let me know if you give it a shot and any questions you have send them over on #ParlezPantry.