Bacon wrapped stuffed Chicken

Bacon wrapped stuffed Chicken

5 from 3 votes
Course Main Course
Cuisine Irish, Italian
Servings 4


  • 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


  • 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