Cheesy Bacon Chicken Recipe - Daily Dish Recipe #2673

Recipe

Cheesy Bacon Chicken

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Cheesy Bacon Chicken

One dish wonder! Chicken wrapped in bacon and stuffed with bocconcini, mature cheddar and wholegrain mustard. Served with cauliflower, rosemary and roast tomato.


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Ingredients to serve 2

  • 65g x bocconcini – tear into small pieces
  • 30g x mature cheddar – grate
  • 1 tbsp x wholegrain mustard
  • 2 x free range chicken breasts
  • 75g x streaky bacon
  • ½ x cauliflower– cut into small florets
  • 200g x cherry tomatoes – cut in half
  • 3g x rosemary – rub in your hands to release oils
  • 2 tbsp x Dijon mustard
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Ingredients to serve 4

  • 130g x bocconcini – tear into small pieces
  • 60g x mature cheddar – grate
  • 2 tbsp x wholegrain mustard
  • 4 x free range chicken breasts
  • 150g x streaky bacon
  • 1 x cauliflower– cut into small florets
  • 400g x cherry tomatoes – cut in half
  • 5g x rosemary – rub in your hands to release oils
  • 4 tbsp x Dijon mustard
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Method

Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Cut a slit into each chicken breast, creating a pocket and season the breast with salt and pepper. Mix the bocconcini, mature cheddar and wholegrain mustard together and stuff each breast with a bit of the cheese mixture. Wrap the chicken breast with 2 rashers of bacon and place in a casserole dish with the cherry tomatoes, cauliflower and rosemary. Drizzle generously with olive oil and season with salt and pepper. Bake for 20 minutes. After 20 minutes turn the grill on high and place the dish on the top rack in the oven, close to the top grill so that the bacon browns. Keep a very careful eye on it so it doesn’t burn! It should only take about 3- 5 minutes depending on how hot your grill is, so be careful!

Step 3

Serve the stuffed chicken breast with the cauliflower and tomato and some Dijon mustard on the side.

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