Succulent Bacon and Cheese Stuffed Chicken

Want to impress someone with your culinary skills, while not actually doing very much? Stuffed chicken – particularly if it involves bacon and cheese – could be your answer. I served it with sweet potato/ potato mash and creamy leeks, but you can use many other vegetables and grains to make this dish yours. Just note, if you’re on a diet, you may want to look the other way.

Ingredients (Serves 3):

  • 3 large chicken breasts
  • 3 rashers of streaky bacon
  • 50g mature cheddar cheese (or blue cheese, if you feel adventurous)
  • 1 cup breadcrumbs
  • 1 egg
  • 1 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 50g butter
  • 6 toothpicks

Slice the chicken breasts lengthwise just wide enough to make a decent hole in the middle. On a separate chopping board and with a different knife, cut the cheese to form 3 large or 6 medium-sized rectangles. Wrap each length of cheese (or two combined) with one bacon rasher. Stuff the cheese wraps into the holes in the chicken breasts and pin together with the toothpicks – two in each breast.

Beat the egg in a bowl until well-mixed. In a second bowl, combine the breadcrumbs, salt, pepper and paprika. Coat each chicken breast first in egg, then in the breadcrumbs, patting them as you go along to ensure that the breadcrumbs stick well.

Melt half of the butter in a frying pan at high heat and ensure the bottom is fully covered. Briefly fry the open side of the chicken breast until hardened, then fry on all sides on medium heat until springy, but fully cooked. When you cut the chicken the melted cheese should start oozing out.

Enjoy. My family did 🙂

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