Stuffed Chicken with Bacon
Stuffed Chicken with Bacon



  • 2 chicken breasts, skin and bones removed
  • 60g garlic and herb cream cheese
  • 6 slices of smoked streaky bacon
  • 1 tbsp chopped parsley
  • 1 tbsp fresh breadcrumbs
  • ½ tbsp grated parmesan
  • 1 tbsp olive
  • 10 cherry tomatoes
  • Salt and pepper
  • Preheat the oven to 190C. With a sharp knife, cut a pocket into each breast, and stuff with the cream cheese. Fold back over to seal the cheese inside, then wrap each breast with three slices of bacon. Place on a baking tray, drizzle with olive oil, and bake for 10 mins.
  • Mix the parsley, breadcrumbs, seasoning and parmesan in a small bowl. Scatter the mixture over the top of the half-cooked chicken breasts, then arrange the tomatoes around the chicken and return to the oven for 10 mins. Allow to rest for 10 mins, then slice the breasts in half and serve with the collapsed tomatoes.
30 mins
2 serving

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