Summer in South Africa is unparalleled. This is not just because the sun is shining, but also because it is fruit season and there are so many delicious dishes you can prepare for your family, particularly around the holidays. We feel that everything should be wrapped in bacon, particularly chicken, which is always delicious when combined with bacon. With this dish for chicken breasts filled with bacon and nectarine, you may give the holiday meal a fruity touch.
BACON AND NECTARINE-STUFFED CHICKEN TIPS
In addition to imparting flavour, the sweet and sour citrus also tenderises the chicken while it cooks. The best method for evenly cooking chicken is to flatten and roll it. This recipe calls for the use of plastic wrap and a few toothpicks. You may bake them according to the instructions or throw them on the grill. They go well with crispy potatoes and a nice green salad.
Everything is better when bacon is wrapped around it. Try this recipe for stuffed chicken with bacon and nectarines by Jenny Morris for Juicy Delicious.
BACON AND NECTARINE-STUFFED CHICKEN RECIPE
Recipe by Jenny Morris for Juicy Delicious
Course: Recipes
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 30 minutes
INGREDIENTS
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4 skinless chicken breast fillets butterflied
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16 streaky bacon rashers
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¼ cup crispy bacon bits
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100 g grated parmesan cheese
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2 firm nectarines finely chopped
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1 cup ricotta cheese
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2 cloves crushed garlic
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2 spring onions, chopped (save some chopped greens for garnish)
METHOD
- Mix the bacon bits, parmesan cheese, nectarines, ricotta cheese and spring onions into a bowl and season with salt and pepper.
- Place chicken breast on a clean work surface. Flatten with a meat mellet or rolling pin.
- Divide the filling into 4 and spoon it down one side of the chicken breasts, flip the chicken over the filling.
- Place 4 rashers of bacon on a piece of plastic wrap.
- Place a breast on the edge of the bacon and roll it up. You can keep it together with toothpicks.
- Heat a pan with a little oil and place the breast seam side down in the pan and fry for 3 minutes or until the bottom is sealed.
- Turn over and give the top a little colour. Place the chicken in a baking dish and bake for 25 minutes.
- Remove from the oven and rest before serving with spicy potato wedges and a great big green salad.
»BACON AND NECTARINE-STUFFED CHICKEN RECIPE«