Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken stuffed with mozzarella and pesto, wrapped in streaky bacon. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Crispy bacon wrapped chicken just stuffed full of asparagus, asparagus and pistachio pesto and oozy gooey melted mozzarella! Filled with pesto and mozzarella cheese, and wrapped in bacon, this goes very well with tagliatelle or any other pasta. Chicken with pesto wrapped in bacon. Easy to make, yet tastes like you've spent hours in the kitchen.
Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook chicken stuffed with mozzarella and pesto, wrapped in streaky bacon using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon:
- Get 4 chicken breasts
- Get 180 g classic basil pesto
- Make ready 1 ball mozzarella
- Make ready 8 slices streaky bacon
- Prepare to taste Salt and pepper
Roll each chicken cutlet up tightly, then wrap each cutlet with two slices of bacon. Use toothpicks if you're having trouble keeping everything together, but I find that the bacon tends to hold the chicken together really well on its own. Line a baking sheet with aluminum foil and lightly spray with a nonstick. If using Homemade Pesto, place basil and pine nuts in food processor.
Instructions to make Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon:
- Preheat the oven to 200C/175C with fan
- Lay the chicken breast flat on a cutting board. Carefully, having the knife facing away from you, slice open the chicken breast, but be careful not to cut through the other side! Spread a generous amount of pesto on the chicken breast, followed up 2-3 slices of mozzarella (don't be stingy here, really load them up!).
- Close the chicken breast around the filling, and wrap 2 pieces of streaky bacon tightly around the chicken, tucking the ends of the bacon into itself.
- Repeat with the following three chicken breasts.
- Place the chicken onto a cookie sheet wrapped in tin foil. Sprinkle them lightly with salt and pepper to taste. Cook for 25-30 minutes, or until the chicken is no longer pink and the juices run clear.
- Serve with the veg and carb of your choice!
- NOTE: In hindsight, I would put the chicken breasts in a pan first, searing the bacon about 3 minutes each side. Then I would transfer them onto a cookie sheet, and cook them in the oven!
Line a baking sheet with aluminum foil and lightly spray with a nonstick. If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Wrap chicken around cheese; secure with.
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