John Myers
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Stuffed Chicken Fillet Wrapped in Bacon
The perfect stuffed chicken fillet wrapped in bacon recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breasts
- 150 g Bacon
- 2 piece Paprika
- 3 piece Garlic cloves chopped
- 1 piece Fresh onion
- 1 teaspoon Sweet paprika powder
- 0,5 teaspoon Dried marjoram
- 0,125 bunch Chopped parsley
- Salt
- Black pepper from the mill
- 2 tablespoon Extra virgin olive oil
Alternatively
- 1 piece Chilli pepper fresh
preparation
- Meat: it is best to use thin chicken fillets Preparation: Wash the meat and pat dry, cut small pockets in the middle along the length.
The abundance, the pesto
- The filling / the pesto: 1) Finely chop paprika, garlic, onion, parsley with olive oil in a blender (if you like it spicy add a chilli pepper), add marjoram, paprika powder, salt and pepper. Let it flow for a short time
Preparation of the chicken
- 2) Salt / pepper the chicken fillet outside and inside, fill the pockets with the pesto, wrap tightly with bacon / bacon, possibly secure with a toothpick, but the bacon should be enough to seal. 3) It is best to place it on the grill and grill on both sides until the bacon is crispy – then the chicken is done and the juice of the bacon is well absorbed. * Alternatively grill in the oven or use hot air, fry in a pan.
tip
- *** You can leave the meat longer on the grill / in the oven, because of the paprika filling and the bacon the meat is / remains nice and juicy – if necessary, use a temperature sensor. **** You can add cheese to your taste ***** As a side dish, I recommend parsley potatoes and tomato salad, as a grill dish garlic bread, paprika bread or baked potatoes and salad – my yogurt-garlic sauce is suitable for the baked potato or as a dip
- I recommend one of my side dishes and my barbecue sauces for an excellent summer barbecue evening
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