Stuffed Chicken Wrapped in Bacon with Cherry – Easy and Delicious Recipe
This stuffed chicken wrapped in bacon is packed with flavor from cherries, herbs, and a touch of spice. It's an easy recipe with a gourmet twist, ready in no time.
Equipment
- meat tenderiser
- kitchen twine
- Plastic film
- oven proof pan
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
Instructions
Preparing the Cherry Filling
- in a bowl combine combine all the ingredients for the filling.
- Season with salt and pepper and set aside.
Preparing the chicken
- 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.
- Open it up and lay it flat on the chopping board and cover with plastic film.
- Using a hammer beat the whole breast to make even and thinner.
- Season with salt a black pepper.
- Add half of the cherry filling.
- Roll it tightly with the plastic film and set aside.
- Repeat the same steps with the second chicken breast.
- Lay another layer of plastic film and add 3 strips of bacon wide enough to cover the roll of chicken breast.
- Remove the plastic from the reserved rolled chicken breast and lay it over the bacon.
- Roll it tightly with the bacon around it using the plastic film to hold all in place.
- Cut 4 pieces of kitchen twine about 20cm long each.
- Lay the strings parallel to each other on the chopping board.
- Remove the plastic from the prepared chicken and place it in the middle of the 4 strings.
- Tie a knot around the chicken roll on each string. Set aside.
- In a oven proof pan add a little olive oil and place the chicken roll over it.
- Bake in hot over 220C | 428F for about 25 minutes or until the chicken internal temperature reaches 70C | 158F.
- Once baked remove and set aside to rest.
Balsamic Glaze
- Using the same the chicken was baked add chicken stock and balsamic vinegar.
- Deglaze the pan over medium to high heat until its reduced in half.
- Once reduced add 1 tbsp of cold butter to give a nice glossy finish.
Assemble
- Slice the rested chicken in 2cm slices.
- Place on a serving plate and drizzle with the balsamic glaze.