October 14, 2015
Bacon-Wrapped Chicken Breasts With Creamy Sauce. A very rich and decadent chicken dish.
Bacon and chicken
1Cut the cheddar cheese into smaller cubes.
2Sprinkle over 7.5ml the Italian herbs and mix thoroughly.
3Make a pocket inside each chicken breast and stuff the cheese and herb mixture in each pocket.
4Take 2-3 rashers of bacon per chicken breast and wrap around the chicken.
5Take toothpicks and stick into the chicken horizontally to make sure that the bacon and pocket is secure.
6Heat a frying pan to medium-high heat.
7Pour in the olive oil and add the chicken breast to the pan.
8Place lid over pan and fry for about 7.5 Minutes on each side until chicken is almost cooked and bacon is starting to get crispy.
9Remove from pan and remove all of the toothpicks.
10Place in a baking dish.
11Preheat oven to 180°C.
1Heat a frying or sauce pan to medium to high heat.
2Cut the feta cheese into smaller pieces.
3Add the feta cheese, 7.5 ml of the Italian herbs, crushed garlic, creme fraiche and cream.
4Simmer for about 3.5 Minutes until the sauce becomes thick.
5Remove from stove and pour over the chicken.
6Place the chicken and sauce in the oven for about 20 Minutes until cooked thoroughly.
7Check regularly to make sure that the chicken does not burn.
8Serve with vegetables or salad.