Stuffed Chicken Wrapped in Bacon with Cherry - Easy and Delicious Recipe

Ingredients

Filling

• 1/4 cup breadcrumbs
• 1/3 cup chopped cherries
• 2 garlic cloves
• 1 tsp thyme
• 1 tsp oregano
• 1 tbsp grated parmesan
• 2 tbsp olive oil
• 1 egg
• salt and black pepper to taste
• pinch of cayenne

For the chicken roll

• 2 chicken breast
• 6 bacon strips

Glaze

• 1 cup chicken stock
• balsamic vinegar
• 1 tbsp butter

Equipment Needed

• meat tenderiser
• kitchen twine
• Plastic film
• oven proof pan

Instructions

Preparing the Cherry Filling

1. in a bowl combine combine all the ingredients for the filling.
2. Season with salt and pepper and set aside.

Preparing the chicken

1. Butterfly the chicken breast with a knife. Cut on a angle from the longer side to the thicker side of the breast almost all the way through.
2. Open it up and lay it flat on the chopping board and cover with plastic film.
3. Using a hammer beat the whole breast to make even and thinner.
4. Season with salt a black pepper.
5. Add half of the cherry filling.
6. Roll it tightly with the plastic film and set aside.
7. Repeat the same steps with the second chicken breast.
8. Lay another layer of plastic film and add 3 strips of bacon wide enough to cover the roll of chicken breast.
9. Remove the plastic from the reserved rolled chicken breast and lay it over the bacon.
10. Roll it tightly with the bacon around it using the plastic film to hold all in place.
11. Cut 4 pieces of kitchen twine about 20cm long each.
12. Lay the strings parallel to each other on the chopping board.
13. Remove the plastic from the prepared chicken and place it in the middle of the 4 strings.
14. Tie a knot around the chicken roll on each string. Set aside.
15. In a oven proof pan add a little olive oil and place the chicken roll over it.
16. Bake in hot over 220C | 428F for about 25 minutes or until the chicken internal temperature reaches 70C | 158F.
17. Once baked remove and set aside to rest.

Balsamic Glaze

1. Using the same the chicken was baked add chicken stock and balsamic vinegar.
2. Deglaze the pan over medium to high heat until its reduced in half.
3. Once reduced add 1 tbsp of cold butter to give a nice glossy finish.

Assemble

1. Slice the rested chicken in 2cm slices.
2. Place on a serving plate and drizzle with the balsamic glaze.

Watch It Made