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Stuffed Chicken Breast Wrapped in Bacon with Beetroot and Horseradish Sauce

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 187 kcal

Ingredients
 

for the stuffed chicken breasts

  • 1 piece Apple
  • 1 tbsp Raisins
  • 1 tbsp Freshly squeezed lemon juice
  • 2 piece Chicken breast fillet
  • 6 disc Bacon
  • Salt and pepper
  • 2 tbsp Olive oil for frying

for the beetroot and horseradish sauce

  • 2 piece Boiled beetroot
  • 1 piece Onion
  • 1 tbsp Butter
  • 150 ml White wine
  • 100 ml Cream
  • Salt and pepper
  • 2 tbsp Cream of horseradish

aside from that

  • Parsley chopped for garnish

Instructions
 

How to prepare stuffed chicken breasts

  • Wash apples, rub dry, quarter and remove core. Wash and dab the raisins. Cut both into small pieces and mix with 1 tbsp lemon juice.
  • Wash the chicken breast fillets, pat dry. Cut one pocket at a time, as large as possible, and open it. Salt and pepper inside, fill with 1-2 tablespoons of apple mixture and close.
  • Spread out 3 slices of bacon next to each other, overlapping them, place the chicken breast fillets on top and season. Use little salt, the bacon is already salty. Roll up chicken breasts tightly, fix with toothpicks if necessary.
  • Heat the olive oil in a pan. Sear the filled, wrapped chicken breasts first on the seam side and then on the other sides. Remove from the pan, place in an ovenproof dish, brush with some frying fat and finish cooking in a hot oven at 160 degrees for 10-12 minutes.

Preparation of beetroot and horseradish sauce

  • Meanwhile, cut the precooked, peeled beetroot into small cubes (use gloves .. it turns very red.) Peel, wash and finely chop the onion.
  • Heat 1 tablespoons of butter in a saucepan and sauté the onion cubes until translucent. Add the beetroot, season with salt and pepper, deglaze with the white wine and reduce a little. Pour the cream on and bring to the boil gently. Stir in the horseradish cream to taste and puree everything finely with a mixer, seasoning if necessary.

Serving

  • Place a mirror of the beetroot and horseradish sauce on each of the preheated plates, place the sliced ​​chicken breast fillets on top, sprinkle with finely chopped parsley and serve.
  • This is best served with white bread, wholemeal bread and / or braised vegetables.
  • ~ ❀ ~ Have fun with the preparation and bon appetit! ~ ❀ ~

Nutrition

Serving: 100gCalories: 187kcalCarbohydrates: 4.9gProtein: 6.8gFat: 13.3g
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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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