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Bacon-wrapped Stuffed Chicken Breast

D’Arcy Butler
Course Main Course

Equipment

  • 1 Skillet

Ingredients
  

Stuffed Chicken Breast

  • 2 Boneless skinless chicken breast
  • 4-6 Strips bacon
  • 1/2 cup Basic bread dressing
  • 1/2 cup Bread crumbs 
  • 1/4  White onion
  • 1 tbsp Butter
  • 1 tbsp Mount scio savoury chicken stock, as needed

Shallot Mushroom Gravy

  • 1 Shallot
  • 2-3 Button mushrooms
  • 1-1/2 tbsp Butter
  • 2 tsp flour
  • 1 cup Chicken broth

Instructions
 

To make the dressing:

  • Melt butter or margarine in skillet and add onions. Sauté until until soft and turning translucent.
  • Add savoury and cook for 2-3 minutes on medium to low heat.
  • Add breadcrumbs and cook for an additional 2-3 minutes or until breadcrumbs have cooked and developed some colour.
  • Add salt and pepper to taste.

To prepare the stuffed chicken breast:

  • Preheat the oven to 350F.
  • Begin by butterflying the chicken breast. To do this, you slice across the chicken breast without completely going through so that you can open it up. It will look like a butterfly.
  • Cover the breast with plastic wrap and gently pound so that the chicken is an equal thickness.
  • Place the bread dressing in the centre of the breast and spread so that it forms an even row across the centre.
  • Roll the chicken so that it encompasses all of the dressing.
  • Lay one strip of bacon down and place the chicken at the end so that about 0.5cm/0.25inch and wrap the bacon around so that the bacon just overlaps itself. Continue to do this until the entire chicken breast is covered and wrapped in bacon.
  • Take a sheet of aluminum foil and place the bacon-wrapped chicken breast in the centre. Fold the foil over and wrap tightly. Twist the ends as if you were twisting a candy closed.
  • Place the chicken on a pan and into the oven for about 30 minutes. You want to achieve an internal temperature of 170F in the centre.
  • Remove the chicken from the foil and sear the outside in a skillet until the bacon is crispy all around.
  • Slice on the bias and serve. I suggest a shallot mushroom gravy.

To prepare the shallot mushroom gravy:

  • Slice the shallots lengthwise and saute in the butter.
  • Slice the mushrooms, and add to the shallots.
  • Once the shallots and mushrooms are cooked, add the flour and make a roux.
  • Add the stock and stir to dissolve all of the roux into the liquid. Allow to simmer until it has a gravy consistency.
  • Season with salt and pepper.