Bacon Wrapped Chicken Breast with Fresh Cheese Filling

- 1 3/4 cups / 420 ml whipping cream
- 4 boneless, skinless chicken breast fillets
- 5 ounces / 140 g bacon slices
- 8 fresh basil leaves
- 3 tablespoons / 45 ml ketchup
- 3 tablespoons / 45 g margarine or butter
- 2 tablespoons / 30 g tomato puree
- 2 tablespoons / 30 g flavored fresh cheese (soft, spreadable cheese)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili pepper mix
- 1 garlic clove
1. Preheat your oven to 400°F (200°C).
2. Cut a long, thin slit in each chicken breast fillet.
3. Fill the slit with a mixture of fresh cheese and chopped basil leaves.
4. Wrap each fillet with bacon slices and secure them with toothpicks.
5. Melt some margarine or butter in a skillet over medium heat and sear the chicken breast fillets until they are golden brown on all sides.
6. In a separate bowl, mix together 1/2 cup (120ml) of ketchup, 1/4 cup (60g) of tomato puree, 2 cloves of minced garlic, 1 teaspoon of chili pepper mix, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. Pour the mixture into a heat-resistant mold or dish and place the chicken breast fillets inside. Season with additional salt and pepper if desired.
8. Bake the chicken in the preheated oven for about 30 minutes, or until cooked through.
9. Remove the chicken from the oven, garnish with chopped fresh herbs, and serve with roasted root vegetables.
- oven
- skillet
- toothpicks
- heat-resistant mold or dish
- bowl
- spoon
- cutting board
- knife
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