Stuffed Chicken Breast Wrapped in Bacon Recipe

Stuffed Chicken Breast Wrapped in Bacon with Chef Jean-Pierre

Stuffed Chicken Breast Wrapped in Bacon Recipe

Stuffed Chicken Breast can be made in so many different ways. This, however, is one of the best recipes you will find! Chicken Breast with a delicious Sausage filling wrapped in BACON! This recipe is not the easiest to make, but it is well worth the time once it's all done!

4.71 from 37 votes

Print Recipe Pin Recipe

Servings Servings

Calories

Recipe Video

Recipe Ingredients

For the Stuffing:

7 to 8 ounces Spicy Italian Sausage
2 tablespoons Fresh Parsley chopped
1 tablespoon Garlic chopped
1 tablespoon Dried Apricot finely diced
1 tablespoon Sundried Tomatoes finely chopped
2 ounces of Genoa Salami diced into very small dice
¼ cup Bread Crumbs
1 whole Egg
Salt and pepper to taste (the Chef did not add any, because his sausage was already seasoned and very spicy)

For the Bacon and Ham:

One pound Bacon slices
4 ounces Ham Slices

For the Chicken:

2 large Chicken Breasts (about 12 to 14 ounces)

For the Sauce:

2 ounces Sweet Butter
¼ cup Shallots finely chopped
1 teaspoon Fresh Thyme finely chopped
1 cup Chicken Stock
2 tablespoons Dijon Mustard
1 teaspoon Chives chopped
2 tablespoons Heavy Whipping Cream
Salt and Pepper to taste

Get Recipe Ingredients

Recipe Instructions

Prepare the Stuffing:

In a glass bowl, add all the ingredients above and mix them together.

Prepare the Bacon and Ham on a Cookie Sheet:

Arrange the bacon and the ham on a piece of parchment paper as the chef did on the video and reserve.

Preheat Oven to 375F / 191C

Prepare the Chicken:

Butterfly one breast and pound it lightly with plastic wrap, as the Chef did in the video.
Add the pounded breast to the bacon and add the sausage stuffing in the middle. Do not add too much otherwise, it will be difficult to roll it. Top the stuffing with the other half of a chicken breast.
Wrap the chicken with the bacon as per the video.
Bake to an internal temperature of 160F / 71C

Prepare the Sauce:

In a saucepan, add about 2 tablespoons of butter when hot, add the shallots and AT LOW HEAT, sweat them, and fresh thyme until they are translucent and light golden brown in color! This could take 5 to 7 minutes.
Add the chicken stock and using a strainer remove all solids.
Add the cream, turn the heat off, and add the remaining butter and the chives. Season with salt and pepper.