Bacon-Wrapped Stuffed Mediterranean Chicken Breasts – easier to make than the name may suggest. Each piece of chicken is stuffed with Mediterranean-inspired ingredients: fresh mozzarella, green olives, roasted peppers & parmesan cheese. Then wrapped in bacon & cooked with slices of lemon, garlic & fresh oregano.Jump to Recipe
If you wanted to, or if the knife slipped, you could open each chicken breast up, slicing from end to end but still attached in the middle. My notion was to create a pocket to stuff the filling into making it easier to handle wrangling the bacon around the chicken. Of course you could secure the opening first before wrapping it in bacon but that’s more toothpicks to try to remove from hot chicken before serving. Always a good idea to remove the toothpicks beforehand so no one chokes & you don’t spend the whole meal reminding everyone.
I have these nestled into a pan for the pics but they cook more efficiently, roasting better, if you can spread them out, allowing space around them. Overcrowding the pan doesn’t allow for the juices to evaporate/cook off. I start the cooking process on a burner then pop the whole pan into the oven. If you don’t have an ovenproof pan – or a large one, then transfer the chicken to a baking dish. I explain in the recipe. Keep the lemon slices small & thin, so they don’t produce too many juices as they cook. I’m making this sound more complicated than it needs to be. I fear I’m turning into my husband.
The idea for this recipe came from my friend Sarah in England. Sarah produces the loveliest fine bone china pieces with her charming & whimsical illustrations adorning each piece. Check out her website Dragonfly & Blossom. One evening we were messaging about what we were cooking for dinner that night. She described these bacon-wrapped stuffed Mediterranean chicken breasts to me so, having no shame, I stole the idea from her, tested the recipe a couple of times & c’est tout – here it is. Cheers, Lovoni xo
bacon-wrapped stuffed mediterranean chicken breasts
- a large (14 inch) ovenproof frying pan/skillet
- 4 skinless,boneless chicken breasts (about 6oz/170g each)
- 1/2 cup finely grated parmesan
- 1/4 cup diced green pitted olives
- 1/3 cup diced roasted peppers or sundried tomatoes in oil, drained
- 4 oz fresh mozzarella, thinly sliced (you will need 8 slices)
- pinch of salt & freshly ground pepper
- 8 strips bacon
- 1 teaspoon olive oil
- pinch of crushed red peppers (chilli flakes)
- 6 lemon slices lemon
- 6 garlic cloves, bruised
- 4 sprigs of oregano plus extra for garnish
- Preheat oven to 375°F/190°C/Gas mark 5.
- Place a chicken breast on a cutting board. Using a medium sized sharp knife, cut a horizontal slit in the thinnest long side of the chicken leaving just a little each side of the cut & cutting almost all the way through to the back. (See pic for details) You’re cutting a horizontal slit in each chicken breast to add the cheese & stuffing.
- Combine parmesan, olives & roasted peppers in a small bowl. Place 2 slices of cheese inside each chicken breast. Spoon the stuffing into each chicken breast. Sprinkle the chicken with salt & pepper.
- Carefully wrap 2 strips of bacon around each chicken breast & secure on the underside of each chicken breast with a couple of toothpicks.
- Rub the oil over the bacon & heat a large (14-inch/35cm), ovenproof frying pan* over medium heat. Add the chicken. Cook for 3 to 5 minutes, turning carefully & constantly so the chicken doesn’t stick to the pan & taking care the bacon doesn’t come loose, until the bacon is lightly brown. Sprinkle with crushed red pepper.
- Add the lemon slices, garlic & oregano to the pan. Cook, the chicken, rounded side up, uncovered, in the preheated oven for 30 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the thickest part of the largest chicken breast & the juices run clear.
- Place the chicken under a heated broiler (grill) at least 6 inches (15cm) from the heat source for 2 minutes or until the chicken is browned. This part is optional in case the bacon isn’t browned enough from baking. Garnish with extra oregano sprigs if desired for prettiness. I ditch the lemon slices, garlic & cooked oregano when I serve this but that is up to you, they do add a rustic aspect to the dish. Serves 4.