Bacon wrapped stuffed Chicken
4.70 from 10 votes
Course Main Course
Cuisine Irish, Italian
Servings 4
Ingredients
- 200 g ricotta
- 50 g parmesan cheese grated
- 1 egg yolk
- 50 g chorizo diced
- 1 lemon zest
- 4 chicken breast butterflied
- 200 g smoked streaky bacon
- 3 onions sliced
- Salt and pepper
Instructions
- Preheat the oven to 180-200˚C.
- In a bowl, combine the ricotta, parmesan cheese, egg yolk, chorizo, lemon zest with some salt and pepper. Stir until smooth. Keep aside until needed ,covered with cling film.
- Prepare the roasting tray by laying some sliced onions and some garlic on the base.
- Next, in between two sheets of parchment paper, line the bacon pieces side by side. Cover with the second layer of paper and using a rolling pin roll to thin and stretch the bacon pieces.
- Keep aside.
- In the centre of each butterflied chicken breast, spoon enough ricotta mixture. It should easily Fold to close tightly.
- Place the chicken breasts on the bacon and wrap each chicken breast in the thinned bacon.
- Place on the prepared roasting tray over the onions.
- Add some herbs if desired and transfer in the oven.
- Roast for 25-35 minutes depending on the size of the chicken breast or until cooked through. Check for the chicken to be cooked through before removing from the oven!
- Once the chicken is cooked, remove from the oven and serve immediately with your favourite sides.
Keyword bacon, cheese, chicken, Kevin Dundon, stuffing