Chicken Breast with Herb Cream Cheese Filling, Wrapped with Bacon

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

For the filling:

  • 1 pack herbal cream cheese
  • 1 packet cream cheese with garlic
  • 15 g parsley, fresh
  • 15 g chives, fresher
  • 0.5 ½ onion (s)
  • salt and pepper

Also: (for the chicken)

  • 6 chicken breast fillet (s)
  • 12 slices bacon
  • pepper

For the sauce:

  • 500 g mushrooms
  • 400 g crème fraîche
  • Herbs, fresh
  • salt and pepper
  • lemon juice
  • sugar
  • 300 ml beef broth
  • Oil or margarine
Chicken Breast with Herb Cream Cheese Filling, Wrapped with Bacon
Chicken Breast with Herb Cream Cheese Filling, Wrapped with Bacon

Instructions

  1. For the sauce, fry the mushrooms on level 7 of 9 with margarine, a pinch of salt and sugar. Add the creme fraîche, beef stock and herbs. Bring to the boil for 2 minutes, then simmer for about 15 minutes over medium heat and stir in between. Finally, season with salt, pepper and lemon.
  2. For the filling, mix both types of cream cheese with chopped herbs and diced onion, season with salt and pepper.
  3. Slice the chicken breast fillets in a butterfly cut. Season with pepper. Apply the filling thickly to one side of the butterfly cut and close with the other side. Now wrap with bacon. Then fry at level 6 - 7 with the addition of oil or margarine. Serve with the sauce.
  4. This goes well with pasta.

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