Stuffed chicken breasts, wrapped in bacon

Preparation time:
40 minutes

Cook time:
30 minutes

Ingredients
Metric
Imperial
12 | 12 | deboned skinless chicken breasts |
24 | 24 | Olymel applewood smoked bacon slices |
12 | 12 | slices of applewood smoked bacon, cooked and cut into sections |
2 | 2 | onions, finely chopped |
3 | 3 | garlic cloves, finely chopped |
225 g | 1/2 lb | ricotta cheese |
225 g | 1/2 lb | mozzarella cheese |
85 ml | 1/3 cup | grated parmesan |
250 ml | 1 cup | chopped basil |
3 | 3 | egg yolks |
1.25 ml | 1/4 tsp | nutmeg |
- | - | Olive oil for cooking |
- | - | Pepper |
Preparation
- Preheat oven to 190°C (375° F).
- In a pan heated to medium-high, pour a dash of olive oil and let onions sweat until transparent.
- Add garlic and pepper, mix well and remove from heat. Transfer to a bowl and let cool completely.
- Add the sections of bacon, cheese, basil, egg yolks, nutmeg and pepper and mix well.
- Cut the chicken breasts lengthwise and open completely.
- Spread the stuffing in the centre of the 12 breasts, roll them back on themselves, closing firmly.
- Wrap 2 slices of bacon around each roll and place them in an ovenproof dish lined with parchment paper.
- Put in the oven for 25 minutes or until the internal temperature reaches 74°C (165° F).