| Chicken Breast Stuffed with Bacon, Mushroom and Aged Cheddar |
Recipe type: Main
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
Serves: 4
Ingredients
- 4 x 6 oz chicken breast
- 4 strips bacon, diced (double smoked is better)
- 15 mushrooms, diced
- red onion, finely diced
- 3 cloves Ontario garlic, finely diced
- 1tbsp rosemary, chopped
- 1tbsp parsley, chopped
- 1 tbsp thyme, chopped
- 2 oz aged cheddar cheese, shredded
- 2 oz goat or cream cheese
- As needed sea salt and freshly ground black pepper
- As needed all purpose flour
- As needed oil, for searing chicken breast
Instructions
- Sauté diced bacon until rendered (sizzling in its own fat).
- Add diced onion to bacon and sauté until translucent.
- Add mushrooms, garlic, rosemary and thyme to hot frying pan and sauté until dry.
- Remove mixture from heat and place in a bowl. Allow to cool to room temperature.
- Add goat or cream cheese and mix thoroughly.
- Add shredded or crumbled old cheddar and mix thoroughly.
- Add fresh chopped parsley and adjust seasoning
- Create a pocket in the chicken breast using a paring knife cutting horizontally and starting at the thickest part of the breast.
- Place filling in a piping bag with a small plain tip and pipe to fill the pocket in the chicken breast or spoon filling into the pocket ensuring that the filling is all the way in.
- Season the stuffed chicken breast and dip in flour (dredge) shaking off the extra flour.
- Heat a frying pan and add a little oil. Place the dredged chicken breast in the hot, oiled pan and fry until golden brown on both sides.
- Place chicken on a parchment lined tray and bake at 350˚F oven for approx 25 – 30 minutes until done.
- Allow to rest for approximately 5 minutes. Serve
