Bacon-Stuffed Chicken Breast

Bacon-Stuffed Chicken Breast


By Chef Jo Lusted


4 oz. goat cheese
2 tsp fresh herbs (dill or parsley), chopped
4 slices back bacon, thinly sliced
4 boneless, skinless chicken breasts, (about 5 oz. each)
sea salt and freshly ground black pepper, to taste
1 tbsp olive oil

  1. Preheat oven to 400 F.
  2. In a small bowl, mix together goat cheese and fresh herbs. Set aside.
  3. Cut a horizontal pocket along long, thinner edge of each chicken breast, nearly through to the opposite side.
  4. Lay bacon on a flat surface and divide goat cheese evenly in onto each piece. Wrap bacon around cheese. Stuff one piece of bacon-wrapped cheese into each breast. Close each breast over the filling and seal with a short skewer. Repeat with remaining chicken breasts and filling. Season liberally with sea salt and freshly ground black pepper.
  5. Heat oil in a large non-stick skillet over medium-high heat. Add chicken breasts; brown on both sides, about 4 minutes. Place chicken on the parchment-lined baking sheet. Bake until chicken is cooked through, about 15 minutes. Allow to rest for 5 minutes, remove skewer from each breast and serve immediately.

back bacon noun (also Canadian bacon) 1 cured, smoked pork loin with rich smoky flavour and no visible fat.