Bacon-wrapped Chicken with Parmesan Stuffing

Bacon-wrapped chicken with parmesan stuffing


  • 1 cup fresh white breadcrumbs
  • 1 garlic clove, crushed
  • 1/4 cup roughly chopped fresh flat-leaf parsley leaves
  • 3 drained anchovy fillets, finely chopped (optional)
  • 1/3 cup finely grated parmesan
  • 20g butter, melted
  • 4 (175g each) chicken breast fillets
  • 4 middle bacon rashers, trimmed
  • 1 tablespoon olive oil
  • 2 baby cos lettuce, leaves separated
  • Shaved parmesan and caesar dressing, to serve

Cooking Time

20 Mins Prep, 30 Mins Cook




4 Servings



Step 1

Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Step 2

Combine breadcrumbs, garlic, parsley, anchovies, parmesan and melted butter in a bowl. Season with salt and pepper.

Step 3

Using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide breadcrumb mixture between pockets and press to secure. Wrap 1 bacon rasher around each chicken breast and secure with a toothpick. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until golden. Transfer to prepared baking tray. Bake for 20 minutes or until cooked through. Stand 5 minutes.

Step 4

Slice chicken. Divide lettuce between plates. Top with sliced chicken and sprinkle with parmesan. Serve with dressing.



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