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Bacon wrapped chicken breast stuffed with chestnut and figs

If you’re spending Christmas alone or just with one or two people, and you don’t want to roast a bird, this recipe is a fantastic alternative. You can make it with turkey breast too. This bacon wrapped chicken breast stuffed with chestnut and figs is also ideal for a dinner party during the holiday season when you invite friends and family over. The recipe is for one portion, so adjust it to the number of people you want to serve. Instead of thyme, you can use other herbs, such as tarragon, basil or parsley.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 1 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 slices of bacon
  • 1 chicken breast fillet
  • 2 roasted chestnuts or vacuumed packed
  • Few thyme leaves
  • 2 dried figs

Method
 

  1. Preheat the oven to 180°C.
  2. Peel and finely chop the chestnuts, then chop the figs.
  3. Using a tenderizer, flatten the chicken to 5mm thickness.
  4. Put the bacon onto a chopping board, slightly overlapping each other.
  5. Put the chicken breast on top, across the bacon and on the bottom end.
  6. Scatter the chestnuts, thyme leaves and figs onto the middle of the chicken, then season with salt.
  7. Roll up the chicken with the overlapped bacon, creating a thick sausage shape.
  8. Lightly oil a non-stick frying pan and put the sausage in the pan - the line where the bacon overlaps should face downwards. Cook for about 5 minutes to seal the overlap, then turn the sausage over a few times, until it’s golden and crispy all over.
  9. Now put the sausage into a small baking dish and cover with foil. Bake in the oven for about 20 minutes, or until the middle of the chicken is properly cooked through.