Bacon wrapped stuffed chicken!

Hello hello!
It’s time to spice things up (metaphorically and literally) with a recipe for you guys!

These babies are definitely a crowd pleaser with the way they looks and definitely a crowd pleaser with the way they taste! I mean, chicken and bacon, who are you trying to kid? Get in my belly!

And, while these babies look difficult to make, its actually pretty easy. If I was able to make these with my klutzy and shaky hands, I am sure you guys will have no issues whatsoever, believe me!

So if you wanna be all fancy one evening, or if you have a date or just some girlfriends coming over and you fancy something more pretty here’s what you gotta do:

First and foremost, you’re going to need the….

INGREDIENTS, Serves 2.

For the Chicken:
2 large skinless, boneless chicken breasts
10 slices of bacon

For the Filling:
3-4 pieces artichoke hearts
3-4 pieces of sundried tomatoes
handful of pine nuts
1 clove of garlic
1 tsp freshly cracked black pepper
½ tsp smoked paprika
¼ tsp Himalayan or unrefined sea salt

And off we go!

So,

INSTRUCTIONS

Heat up a small frying pan and drizzle some olive oil in it (or you can use the oil from the canned artichoke hearts for extra flavor).

Prepare the filling by mixing all the ingredients in a small bowl. This includes finely chopping the artichoke hearts, sundried tomatoes, pine nuts, and garlic. Then add all to the frying pan and stir until you can smell the flavours coming from the pan, around 3 minutes.

Then, set aside.

Preheat your oven to 200 degrees Celcius.

Slice your chicken breast almost open to the end, but stop just before reaching the other end and flip the half open.

Fill the open space with stuffing in the middle of each chicken breast. Then fold the chicken breast closed and carefully wrap each one with the bacon strips.

Place your chicken breasts open side down in a baking dish and cover the dish with aluminium foil.

Bake for 40 minutes.

After 40 minutes, drain the juices and return the baking dish to the oven.

This time bake without the aluminium foil covering the chicken for another 5-10 minutes, allowing the bacon to crisp up. You may even want to turn on your broiler for extra crispness, but that is not necessary.

If you do set it to broil, make sure you keep an eye on your breasts (not those silly, the chicken breasts!) so they dont burn.

Remove the chicken from the oven and place upon a plate (or a wooden cutting board as I did). Let it rest for around 5 minutes before you start slicing…

Lay out nicely and serve up with your sides of choice, be it pasta, fries, rice, or potatoes. Or, you can serve ’em up like I did with zucchini fritters! Recipe on those will be up soon enough!

Try to resist taking a little nibble if you can.

Pair it all with a good glass of wine, some good company and you are set to go!

PS. Try not to drool over your keyboard too much when looking at these pictures, just go ahead and make ’em for yourself!