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Chicken fillets stuffed with bacon
Chapter VII ·
Poultry · Nº 212
Chicken fillets stuffed with bacon
Serves 4
9 ingredients
9 steps
Ingredients
Method
Ingredients
For
−
4 servings
+
3
chicken breasts
, boneless, cut in half
6 slices
bacon
salt
black pepper
4 tablespoons
olive oil
1 tablespoon
oregano
½ cup
milk
1 glass
requeijão
, 250 g
2 tablespoons
parsley
, chopped
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Method
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1
Preheat the oven to medium (180°C).
2
Cut a pocket into each chicken breast half.
3
Place a slice of bacon inside each 'pocket' and season with salt and black pepper.
4
Secure the fillets with a wooden toothpick or tie them with kitchen twine.
5
Arrange the fillets side by side in an aluminum baking pan, drizzle with olive oil and sprinkle with oregano.
6
Bake in the preheated oven for about 40 minutes or until the meat is tender and golden.
7
Remove from the oven. Take out the chicken pieces, place them on a serving platter, cover with aluminum foil and keep warm in the turned-off oven.
8
Place the baking pan over low heat, add the milk and requeijão and mix well with the drippings from the chicken until you get a smooth sauce.
9
Drizzle the chicken with this sauce and sprinkle with chopped parsley. Serve with the remaining sauce in a gravy boat.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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