Decadent dinner recipe for Bacon Wrapped Chicken, with a cream cheese and ricotta filling


For the filling:
125g ricotta, crumbled
zest of 1/2 lemon
3 sun-dried tomatoes, roughly chopped
1 heaped tablespoon cream cheese
1 tablespoon olive oil
a handful of fresh basil, flat leaf parsley and chives, finely chopped
salt and black pepper

For the parcels:
4 free-range chicken fillets
8 rashers smoked, back bacon
1 tablespoon olive oil
1/3 cup dry white wine
3/4 cup weak chicken stock
1 cup single cream
1/4 cup parmesan cheese, finely grated
several sprigs of fresh thyme or lemon thyme
salt and black pepper, to taste
handful toasted pine nuts

How to
Place all the filling ingredients except the sun-dried tomatoes in a bowl. Season lightly and mix to combine. Add the sun-dried tomatoes and fold through lightly. With a sharp, smooth bladed knife, cut pockets into the chicken fillets. Stuff each cavity with the ricotta mixture, making sure each fillet is generously filled. Season the chicken on both sides with salt and pepper.

Wrap each chicken fillet with 2 bacon rashers and secure on the under side with a toothpick. Heat a tablespoon of olive oil in a pan. Brown the chicken parcels on all sides, making sure the bacon is dark and well coloured. Deglaze the pan with the wine, reduce down by half before pouring in the stock. Add the thyme leaves, cream and parmesan cheese. Cover with a lid and simmer for about 12-15 minutes. The cooking time will depend on how thick the chicken breasts are. Add a splash more water if your sauce has reduced too rapidly. The consistency of the sauce should be similar to pouring cream. Scatter with pine nuts and serve with steamed green beans, broccoli or baby potatoes.

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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].