Bacon and nectarine-stuffed chicken breasts for a summer lunch. Photo by Juicy Delicious
In South Africa, summer is just the greatest. This is due to a number of factors, including the fact that it is sunny outside, fruit season, and the abundance of delicious meals you can prepare for your family, especially around the holidays. We think that everything, especially chicken, which usually goes well with bacon, should be wrapped in it. Share this recipe for bacon and nectarine-stuffed chicken breasts with your family over the holiday season to give it a fruity touch.
Chicken Stuffed with Bacon and Nectarine Hints
The chicken is tenderized while it cooks thanks to the citrus's sweet and sour flavor. Rolling out and flattening the chicken is the best method to cook it evenly. Using plastic wrap is your friend with this recipe with a few toothpicks.
INGREDIENTS
4 skinless chicken breast fillets butterflied
16 streaky bacon rashers
¼ cup crispy bacon bits
100 g grated parmesan cheese
2 firm nectarines finely chopped
1 cup ricotta cheese
2 cloves crushed garlic
2 spring onions, chopped (save some chopped greens for garnish)
METHOD
- Mix the bacon bits, parmesan cheese, nectarines, ricotta cheese and spring onions into a bowl and season with salt and pepper.
- Place chicken breast on a clean work surface. Flatten with a meat mellet or rolling pin.
- Divide the filling into 4 and spoon it down one side of the chicken breasts, flip the chicken over the filling.
- Place 4 rashers of bacon on a piece of plastic wrap.
- Place a breast on the edge of the bacon and roll it up. You can keep it together with toothpicks.
- Heat a pan with a little oil and place the breast seam side down in the pan and fry for 3 minutes or until the bottom is sealed.
- Turn over and give the top a little colour. Place the chicken in a baking dish and bake for 25 minutes.
- Remove from the oven and rest before serving with spicy potato wedges and a great big green salad.
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