Just a Mum’s Bacon Wrapped Stuffed Chicken

clock 30 minutes + 1 hour bowl Serves 5

Ingredients

  • 1 Tbsp olive oil
  • 2 tsp garlic, minced
  • 180g baby spinach
  • 5 large boneless, skinless chicken breasts
  • 200g feta, finely crumbled
  • 1 cup grated tasty or cheddar cheese
  • Salt & pepper, to taste
  • 250g streaky bacon
  • Salad, roasted vegetables or cooked rice to serve
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Method

  • 1. Preheat an oven to 175°C. Lightly grease a 25 x 30cm baking dish with cooking spray or oil and set aside.

  • 2. In a medium frying pan, add the oil and bring to a medium heat. Add the garlic and heat for one minute until lightly golden. Add the spinach and gently cook until it has wilted down.

  • 3. Remove the spinach mix and place into a medium bowl. Set aside to cool for 10 minutes.

  • 4. While the spinach is cooling prepare the chicken breasts. Place the chicken breast on the chopping board and lay your hand over the top of the chicken breast. Carefully using a very sharp knife, slice into the side of the breast approx. 1 cm from the top and slice approximately 3/4 of the way through horizontally, but do not slice it all the way. Repeat with the remaining chicken breasts and set aside.

  • 5. Once the spinach is almost cooled, add in feta, grated cheese and a pinch of salt and pepper and stir well to combine.

  • 6. To stuff the chicken, open the sliced chicken breast and take a scoop of mixture and place this in the centre of the breast (be generous with the stuffing, but ensure the lid will still close) and close the chicken lid.

  • 7. Take a strip of bacon and start by placing one end underneath the thickest end of the breast, then carefully wrap the bacon around the chicken, careful not to overlap too much, ending underneath again or tucking the end of the bacon into the strip next to it. To wrap the chicken, you will need 2-3 strips of bacon per chicken breast.

  • 8. Repeat with the strips of bacon until the chicken breast is covered and all the ends are underneath the chicken. Place in the prepared baking dish and repeat with the remaining chicken.

  • 9. Bake for 50-60 minutes (the timing will depend on the size of the chicken breasts) or until the bacon is golden and the chicken is fully cooked. Test with a knife, the chicken should no longer be pink and the juices should run clear. Remove from the oven and allow to stand for 5 minutes before serving

  • 10. Serve with salad, roast vegetables or fragrant coriander rice and enjoy!

  • We've teamed up with Anna from Just a Mum to bring you this recipe. You can find her on Instagram @justamumnz or on Facebook at

  • Just a mum who bakes.

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