stuffed mediterranean bacon-wrapped chicken

Stuffed mediterranean bacon-wrapped chicken filled with fresh mozzarella, olives & roasted pepper then wrapped in bacon & cooked nestled in lemon wedges, garlic cloves & fresh oregano sprigs. The chicken can be prepared several hours in advance & stored covered in the fridge. Serve with little new potatoes or couscous & steamed green beans.

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Stuffed with fresh mozzarella, olives & roasted pepper then wrapped in bacon & cooked nestled in lemon wedges, garlic cloves & fresh oregano sprigs. The chicken can be prepared several hours in advance & stored covered in the fridge. Serve with little new potatoes or couscous & steamed green beans.

Prep Time25

Cook Time35

Total Time1

Servings:

Calories: 470kcal

US Customary - Metric

4 skinless, boneless chicken breasts (about 6oz/170g each)
1/2 cup (60g) finely grated parmesan
1/4 cup diced green pitted olives
1/3 cup diced roasted peppers or sundried tomatoes in oil, drained
4 oz ( 113g) fresh mozzarella, thinly sliced (you will need 8 slices)
pinch sea salt & freshly ground pepper
8 strips bacon
toothpicks
1 teaspoon olive oil
pinch crushed red pepper
1 lemon, sliced
6 garlic cloves, bruised
4 oregano sprigs plus extra for garnish

Preheat oven to 375°F/190°C/Gas mark 5.
Place a chicken breast on a cutting board. Using a medium-sized sharp knife, cut a horizontal slit in the thinnest long side of the chicken leaving just a little each side of the cut not cut & cutting almost all the way through the back. (See pic for details) You’re cutting a horizontal slit in each chicken breast to add the cheese & stuffing.
Combine parmesan, olives & peppers in a small bowl. Place 2 slices of cheese inside each chicken breast. Spoon the stuffing into each chicken breast. Sprinkle with salt & pepper.
Carefully wrap 2 strips of bacon around each chicken breast & secure on the underside of each chicken breast with a couple of toothpicks.
Heat the oil in a large (14-inch/35cm), ovenproof frying pan* over medium heat. Add the chicken. Cook for 3 to 5 minutes, turning carefully so the chicken doesn’t stick to the pan & the bacon doesn’t come loose, until the bacon is lightly brown. Sprinkle with crushed red pepper.
Add the lemon slices, garlic & oregano to the pan. Cook, uncovered, in the preheated oven for 30 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the thickest part of the largest chicken breast & the juices run clear.
Place the chicken under a heated broiler (grill) at least 6 inches (15cm) from the heat source for 2 minutes or until the chicken is browned. This part is optional in case the bacon isn’t browned enough from baking. Garnish with extra oregano sprigs if desired for prettiness. I usually ditch the lemon slices, garlic & cooked oregano when I serve this. Serves 4.

Notes

* If you don’t have an ovenproof frying pan, then brown the chicken in a non-stick frying pan & transfer to a baking dish to continue cooking in the oven.

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