Roasted Tomato Stuffed Chicken Rolled in Bacon

IMG_6986Rolled chicken always looks like it takes a ton of effort, but it doesn’t. Once you’ve rolled a chicken breast or two, you’ve got the technique down and can easily whip one up for a weekday meal. Beyond the rolling technique, stuffed chicken is pretty forgiving. You can pick fillings that will keep the chicken moist or wrap it in bacon so the fat keeps the moisture in or even tenderize the chicken by beating it into a more manageable thickness. To be on the safe side and ensure succulent chicken, this recipe does all three ;)

This is another one of those recipes that I suggest for dinner parties. You can do all the work ahead of time and just leave the chicken covered in the fridge until you need to put it in the oven. Stuffed chicken is also a great centrepiece. It is one of those recipes that people generally don’t attempt at home so your guests will be pleased and won’t know how little work is involved. Since chicken is a meat that is really flexible flavour-wise, you can really put whatever you want in the stuffing: olives, feta, and tomato; pesto, parmesan, and toasted pine nuts; or curry paste and mashed sweet potato. I think I’ll have to try a curry inspired one soon!

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Serves 2

  • 2 chicken breasts
  • 1/4 onion finely diced
  • 1 clove garlic finely diced
  • 2 roasted tomatoes thinly sliced
  • 1″ segment of chorizo
  • 4 basil leafs
  • 2 pieces of back bacon or 4 slices streaky
  • salt
  • pepper
  • olive oilIMG_6916IMG_6933 IMG_6939 IMG_6944 IMG_6948IMG_6962IMG_6965IMG_6976IMG_6978
  1. Preheat the oven to 400F (200C).
  2. Finely dice the garlic, onion and basil.
  3. Cut both the roasted tomatoes and chorizo into strips.
  4. Using a sharp knife, cut the chicken breasts in half width-wise leaving about 1cm along a long edge attached.
  5. Open the chicken like a book.
  6. Wrap the chicken loosely in plastic wrap.
  7. Using a meat mallet (I use a knife sharpener or a rolling pin), beat the chicken until it is about 1/4″ (1 cm) thick.
  8. Get rid of the plastic wrap.
  9. Set the chicken on top the bacon so that the start of each rasher of bacon is along the seam of the chicken ‘book’.
  10. Salt and pepper the chicken.
  11. In a line along the middle of each chicken ‘book’, scatter half of the the chorizo, onion, garlic, basil, and roasted tomato evenly in a line.
  12. Close each ‘book’.
  13. Roll the chicken tightly around the filling picking up the bacon as you go.
  14. Try to roll the chicken so that the open edge is in line with the end of the bacon.
  15. Set the rolled chicken down on a greased baking sheet with the seam side down.
  16. Put the chicken in the oven and turn the oven down to 350F (180C).
  17. Bake for 45 minutes until the bacon is crispy and when pricked, the juices from the chicken runs clear.
  18. Enjoy :)
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