Chicken in Bacon Wrap

Preparation/cooking time: ca. 55m

For 4 people

Nutritional Information

Contains 571 Kcal, 42g Protein, 9g Carbohydrates, 40g Fat


  • 1 tbsp. olive oil
  • 1 shallot, chopped
  • 75 g mini mange-tout, chopped
  • 50 g dried tomatoes in oil, drained, chopped
  • 2 tbsp. white wine
  • 150 g veal sausage meat
  • to taste salt
  • to taste pepper
  • 4 chicken breasts (approx. 120 g each)
  • 12 slices fried bacon (ca. 140 g)
  • 1 tbsp. peanut oil
  • 4 sprig rosemary
  • 2 dl chicken bouillon
  • 1 dl single cream for sauces
  • 2 tbsp. ketchup
  • 0.5 tbsp. Worcestershire sauce
  • 1 tsp. mustard

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  • Heat the oil and sauté the shallots, mangetout and tomatoes for approx. 3 mins. Add the wine, reduce completely, allow to cool a little. Mix the vegetables with the sausage meat, season.
  • Season the chicken breasts. Place 3 bacon strips on the work surface, overlapping slightly. Spread ¼ of the sausage meat over the top, smooth down. Position 1 chicken breast in the centre, fold the bacon strips over the top. Wrap the other chicken breasts in the same way. Heat the oil in a wide-bottomed frying pan. Reduce the heat. Add the chicken and rosemary, brown the chicken over a medium heat for approx. 5 mins. each side, finish cooking over a low heat for approx. 10 mins.
  • Mix the stock with the remaining ingredients up to and including the mustard in a pan, bring to the boil. Reduce the heat and simmer for approx. 15 mins. over a low heat, then season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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