Chicken breasts with basil and three cheeses, stuffed with Bacon

Chicken breast with basil and three cheeses, stuffed with Bacon

Filed under: Brunch, Dinner, Entertaining

Preparation time

00:15 15min

00:20 20min

00:25 25min

Cooking time

00:40 40min

Portions

« Bacon-wrapped seconds, please. »

To celebrate your promotion without blowing your raise, make these delicious chicken breasts stuffed with bacon. They'll all toast your many talents, especially your culinary ones.

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ingredients

2 slices applewood Smoke Flavour Bacon, uncooked
3 slices applewood Smoke Flavour Bacon in portions, cooked and diced
2 skinless, deboned chicken breasts

Bacon and cheese stuffing :

7 g fresh basil, chopped
40 g mozzarella, grated
7 ml (1/2 tablespoon) olive oil
1 egg yolk
15 g parmesan cheese, grated
1/2 (43 g) onion (small), finely chopped
1 clove garlic (small), finely chopped
to taste pepper and nutmeg
37 g ricotta cheese

4 slices applewood Smoke Flavour Bacon, uncooked
6 slices applewood Smoke Flavour Bacon in portions, cooked and diced
4 skinless, deboned chicken breasts

Bacon and cheese stuffing :

15 g fresh basil, chopped
75 g mozzarella, grated
15 ml (1 tablespoon) olive oil
1 egg yolk
30 g parmesan cheese, grated
1 (85 g) onion (small), finely chopped
1 clove garlic (small), finely chopped
to taste pepper and nutmeg
75 g ricotta cheese

6 slices applewood Smoke Flavour Bacon, uncooked
9 slices applewood Smoke Flavour Bacon in portions, cooked and diced
6 skinless, deboned chicken breasts

Bacon and cheese stuffing :

20 g fresh basil, chopped
125 g mozzarella, grated
21 ml (1 1/2 tablespoon) olive oil
2 egg yolks
45 g parmesan cheese, grated
1 1/2 (130 g) onions (small), finely chopped
2 cloves garlic (small), finely chopped
to taste pepper and nutmeg
110 g ricotta cheese

8 slices applewood Smoke Flavour Bacon, uncooked
12 slices applewood Smoke Flavour Bacon in portions, cooked and diced
8 skinless, deboned chicken breasts

Bacon and cheese stuffing :

30 g fresh basil, chopped
150 g mozzarella, grated
30 ml (2 tablespoon) olive oil
2 egg yolks
60 g parmesan cheese, grated
2 (170 g) onions (small), finely chopped
2 cloves garlic (small), finely chopped
to taste pepper and nutmeg
150 g ricotta cheese

4 skinless, deboned chicken breasts
10 slices of naturally smoked bacon

Bacon and cheese stuffing:

15 mL olive oil
1 small onion, finely chopped (85 g)
1 small clove garlic, finely chopped
15 g fresh basil, chopped
75 g ricotta, 75 g mozzarella, 30 g parmesan
1 egg yolk
Pepper and nutmeg

instructions

Heat olive oil in a frying pan; sweat onion (cook for a few minutes), add garlic and remove from heat. Combine diced bacon, cheeses, basil, egg yolk, nutmeg and pepper.
Place chicken breasts on a board and slice ¾ open, like a book. Stuff with bacon mixture. Roll up each chicken breast with two slices of uncooked bacon around the outside.
Cook in the oven at 375˚F (190˚C) for about 40 minutes.