Chicken Breast Wrapped in Bacon, with Spicy Rice and Fine Tomato Sauce

5 from 6 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 577 kcal


  • 2 Chick breasts
  • 8 Slices of bacon
  • For the marinade:
  • 2 tbsp Hot rose paprika
  • 2 tbsp Soy sauce dark
  • 1 tsp Dijon mustard
  • 4 tbsp Virgin olive oil
  • 1 tsp Curry
  • 1 tsp Garlic paste (see recipe)
  • Clarified butter
  • Spice - rice (see recipe)
  • Fine tomato sauce (see recipe)


  • Preheat the oven to 200 ° C.
  • For the marinade: Hot rose paprika, dark soy sauce, Dijon mustard, curry and garlic paste (garlic paste) stir with the olive oil until lump-free. The consistency should be semi-liquid.
  • Marinate the chicken breasts with the marinade, place in a freezer bag, close it and let it steep in the refrigerator overnight.
  • The next day, take the marinated chicken breasts out of the refrigerator early so that the meat comes to room temperature.
  • Now fold the bacon together and use the knife handle to pound the slices onto the assembled seam. This creates a firm connection between the panes.
  • Now place the chicken breasts on the assembled bacon, fold in a little on the thin side and then carefully wrap in the bacon and fix with a toothpick.
  • Heat a pan on the stove and dissolve some clarified butter and then sear the chicken breast in a bacon coat.
  • Now in the preheated oven, lined with aluminum foil on a wire rack, cook the chicken breasts wrapped in bacon for approx. 20 minutes.
  • Cooking the seasoning - rice. "Spiced rice"
  • Cook the fine tomato sauce. "Fine tomato sauce"
  • Finally, serve everything on a preheated plate.


Serving: 100gCalories: 577kcalCarbohydrates: 5.2gProtein: 4gFat: 61.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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