- Serves: 4 People
- Prepare Time: 30 mins
- Cooking Time: 40 mins
- Calories: -
- Difficulty:
Moderate
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Tangy, sweet and smokey. Inspired by the flavours of the Mediterranean and ready in just 1 hour. This is one of those dishes that looks a little fancy, a little complicated but in reality is anything but that. The most important step for me is the seasoning of the chicken before you start--to tenderize and enhance the natural flavours of the chicken.
Perfect when served with an easy-drinking, light/medium bodied red wine like Peterson's Grenache.
Ingredients
Method
- Pre-heat oven to 200degC.
- Pound both chicken breasts flat and even with a mallet or rolling pin. Season with salt, pepper and lemon. Halve the pesto, using a spoon to spread in the middle of each breast. Let rest for 30 minutes, covered.
- Meanwhile, trim your bacon. Line 5 rashers next to each other and place a chicken breast on top. Do the same for the other rashers and chicken breast.
- Wilt/steam the spinach briefly, then drain and mix it with the goat cheese in a small bowl. Halve this mixture and place it on top of the pesto, in each chicken breast. Sprinkle the Parmesan/Pecorino on each.
- Wrap the chicken up over the cheese, then do the same with bacon rashers, weaving left, right, left etc. Secure each chicken breast with toothpicks, carefully transfer each breast to a baking tray lined with grease-proof paper.
- Coat each breast with your choice of sauce, making sure to smother it completely. Don't be afraid to use more than you think you should.
- Place in the oven, middle shelf for 35-40 minutes (depending on your oven). Remove when bacon is beginning to crisp or internal temperature reaches 74degC.
- Serve with halved cherry tomatoes and steamed green beans, lightly pan-fried in olive oil with some crushed garlic.
Bacon-Wrapped Goat Cheese Chicken Roulade
- Serves: 4 People
- Prepare Time: 30 mins
- Cooking Time: 40 mins
- Calories: -
- Difficulty:
Moderate
Tangy, sweet and smokey. Inspired by the flavours of the Mediterranean and ready in just 1 hour. This is one of those dishes that looks a little fancy, a little complicated but in reality is anything but that. The most important step for me is the seasoning of the chicken before you start--to tenderize and enhance the natural flavours of the chicken.
Perfect when served with an easy-drinking, light/medium bodied red wine like Peterson's Grenache.
Ingredients
Method
- Pre-heat oven to 200degC.
- Pound both chicken breasts flat and even with a mallet or rolling pin. Season with salt, pepper and lemon. Halve the pesto, using a spoon to spread in the middle of each breast. Let rest for 30 minutes, covered.
- Meanwhile, trim your bacon. Line 5 rashers next to each other and place a chicken breast on top. Do the same for the other rashers and chicken breast.
- Wilt/steam the spinach briefly, then drain and mix it with the goat cheese in a small bowl. Halve this mixture and place it on top of the pesto, in each chicken breast. Sprinkle the Parmesan/Pecorino on each.
- Wrap the chicken up over the cheese, then do the same with bacon rashers, weaving left, right, left etc. Secure each chicken breast with toothpicks, carefully transfer each breast to a baking tray lined with grease-proof paper.
- Coat each breast with your choice of sauce, making sure to smother it completely. Don't be afraid to use more than you think you should.
- Place in the oven, middle shelf for 35-40 minutes (depending on your oven). Remove when bacon is beginning to crisp or internal temperature reaches 74degC.
- Serve with halved cherry tomatoes and steamed green beans, lightly pan-fried in olive oil with some crushed garlic.
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