Thursday, 19 March 2015

Bacon Wrapped Chicken Breast

Bacon Wrapped Chicken Breast Recipe

I have experimented a lot with chicken breast with all different variations of stuffings like Peanut Crusted Chicken SteakCheese Chicken Cordon BleuKeema Stuffed Chicken Breast, Chicken Stuffed with Spinach. I have been thinking to actually wrap it up in something like bacon. Where I live, bacon is not available in normal meat shops. But I was in this new hi-fi meat shop and they had english bacon which I picked up.
Bacon Wrapped Chicken Breast
Bacon Wrapped Chicken Breast

When I got home, I also thought of stuffing the chicken breast with something to make it even more flavorful. And, when I looked into the fridge, I had this delicious Chicken Rahra from previous day. Chicken Rahra has thick keema gravy which I thought of using. Now, I will tell you how you can use normal keema stuffing for this. You can actually use stuffing of your choice. You can even add pistachio or cashew nuts or even raisins. Let your imagination fly.

I had this with a wonderful Mushroom Sauce, recipe of which you can find here.

This actually came out really wonderful as chicken was juicy and moist and bacon was crisp. Also, the stuffing inside was adding that zing and mushroom sauce added that creamy flavour and texture.

  1. Two medium size chicken breasts.
  2. Chicken keema or mince
  3. 6-7 bacon strips.
  4. Salt and Pepper.
  5. 2-3 table spoons Oil.
  6. Chopped green chillies as per taste.
  7. Dried Mixed herbs
  8. Dried thyme


1. First, heat oil in a pan and add mince by breaking it up. Need to cook it on high heat.
2. Add chillies, salt and pepper and mix well. Let it cook for 5-8 minutes depending on quantity of mince.
3. Add dried mixed herbs and thyme, mix and cook for another 1-2 minutes.
4. Stuffing is ready, keep it aside.
5. Now place 2 chicken breasts on top of each other with stuffing in between.
6. Take aluminium foil and spinkle with little oil and salt and pepper.
7. Place bacon strips side by side and place chicken breasts on top of it.
8. Now tightly roll it in the form of a toffee by twisting ends.
9. Poach in water for 20 minutes.
10. Take it out and let it cool in refrigerator for another 20 minutes.
10. Take it out and unwrap. It will be a solid cylinder shape that chicken would have acquired now and chicken is also almost cooked.
11. Now heat oil in a pan and cook it from all sides.
12. Take it out and let it rest for 2 minutes.
13. Serve with the creamy Mushroom Sauce and enjoy.

This is a really unique variant of chicken that I did and it came out really wonderful.

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