Feel like a pro in the kitchen with this fancy stuffed chicken recipe, Chef! Everyone around the dinner table will be delighted to discover a hidden surprise of crispy bacon, chives & cream cheese inside a juicy chicken breast. Served with a pickled onion, sweet piquante peppers, & cucumber salad.
Chive & Bacon-stuffed Chicken
Chive & Bacon-stuffed Chicken
with cream cheese & a fresh side salad
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Chicken
- Cream Cheese
- Cucumber
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chives
- Green Leaves
- NOMU Roast Rub
- Pickled Onions
- Piquanté Peppers
- Red Wine Vinegar
- Salad Leaves
- Streaky Pork Bacon
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
- Toothpick (optional)
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SUNNY SEEDS
Place the sunflower seeds in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the cream cheese, ¾ of the chives, the chopped bacon, and season.
CHIVE & BACON Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the chive & bacon mixture. Press the edges together to firmly seal. You may need to secure the breast closed with a few toothpicks.
FRY UNTIL GOLDEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed Chicken and cover with the lid. Fry until golden, and cooked through, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
COLOURFUL SALAD
In a bowl, combine the vinegar, a sweetener (to taste), a drizzle of olive oil, and seasoning. Add the seeds, salad leaves, onions, Cucumber, and the peppers.
WINNER Chicken DINNER
Plate up the fresh salad. Side with the stuffed Chicken and garnish with the remaining chives. Well done, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SUNNY SEEDS
Place the sunflower seeds in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the cream cheese, ¾ of the chives, the chopped bacon, and season.
CHIVE & BACON Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the chive & bacon mixture. Press the edges together to firmly seal. You may need to secure the breast closed with a few toothpicks.
FRY UNTIL GOLDEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed Chicken and cover with the lid. Fry until golden, and cooked through, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
COLOURFUL SALAD
In a bowl, combine the vinegar, a sweetener (to taste), a drizzle of olive oil, and seasoning. Add the seeds, salad leaves, onions, Cucumber, and the peppers.
WINNER Chicken DINNER
Plate up the fresh salad. Side with the stuffed Chicken and garnish with the remaining chives. Well done, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SUNNY SEEDS
Place the sunflower seeds in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the cream cheese, ¾ of the chives, the chopped bacon, and season.
CHIVE & BACON Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the chive & bacon mixture. Press the edges together to firmly seal. You may need to secure the breast closed with a few toothpicks.
FRY UNTIL GOLDEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed Chicken and cover with the lid. Fry until golden, and cooked through, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
COLOURFUL SALAD
In a bowl, combine the vinegar, a sweetener (to taste), a drizzle of olive oil, and seasoning. Add the seeds, salad leaves, onions, Cucumber, and the peppers.
WINNER Chicken DINNER
Plate up the fresh salad. Side with the stuffed Chicken and garnish with the remaining chives. Well done, Chef!
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
SUNNY SEEDS
Place the sunflower seeds in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the cream cheese, ¾ of the chives, the chopped bacon, and season.
CHIVE & BACON Chicken
Pat the Chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the chive & bacon mixture. Press the edges together to firmly seal. You may need to secure the breast closed with a few toothpicks.
FRY UNTIL GOLDEN
Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed Chicken and cover with the lid. Fry until golden, and cooked through, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season.
COLOURFUL SALAD
In a bowl, combine the vinegar, a sweetener (to taste), a drizzle of olive oil, and seasoning. Add the seeds, salad leaves, onions, Cucumber, and the peppers.
WINNER Chicken DINNER
Plate up the fresh salad. Side with the stuffed Chicken and garnish with the remaining chives. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Chive & Bacon-stuffed Chicken?
The preparation time for Chive & Bacon-stuffed Chicken with cream cheese & a fresh side salad is between 25 and 45 minutes.
What is the total time required to make Chive & Bacon-stuffed Chicken with cream cheese & a fresh side salad?
The total time required to make Chive & Bacon-stuffed Chicken with cream cheese & a fresh side salad is between 35 and 55 minutes.
How many servings does Chive & Bacon-stuffed Chicken provide?
4 servings
What are the main ingredients in Chive & Bacon-stuffed Chicken?
Chicken, Cream Cheese, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Green Leaves, NOMU Roast Rub, Pickled Onions, Piquanté Peppers, Red Wine Vinegar, Salad Leaves, Streaky Pork Bacon, Sunflower Seeds
What is the nutritional information of Chive & Bacon-stuffed Chicken?
Calories: 640.8, Carbs: 14.6 grams, Fat: grams, Protein: 56 grams, Sugar: 9.9 grams, Salt: 1335.6 grams
How do I prepare Chive & Bacon-stuffed Chicken?
FRY UNTIL GOLDEN: Return the pan to medium-high heat with a drizzle of oil. When hot, add the stuffed chicken and cover with the lid. Fry until golden, and cooked through, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan and season. COLOURFUL SALAD: In a bowl, combine the vinegar, a sweetener (to taste), a drizzle of olive oil, and seasoning. Add the seeds, salad leaves, onions, cucumber, and the peppers. CHIVE & BACON CHICKEN: Pat the chicken breast dry with paper towel and place on a chopping board. Using a knife, slice a pocket into one side of the chicken (be careful not to cut all the way through to the other side.) Season the inside of the pocket and fill with the chive & bacon mixture. Press the edges together to firmly seal. You may need to secure the breast closed with a few toothpicks. WINNER CHICKEN DINNER: Plate up the fresh salad. Side with the stuffed chicken and garnish with the remaining chives. Well done, Chef! SUNNY SEEDS: Place the sunflower seeds in a clean pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, combine the cream cheese, ¾ of the chives, the chopped bacon, and season. CRISPY BACON: Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop.
What should be prepared from my kitchen to make Chive & Bacon-stuffed Chicken?
Chicken, Cream Cheese, Cucumber, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Green Leaves, NOMU Roast Rub, Pickled Onions, Piquanté Peppers, Red Wine Vinegar, Salad Leaves, Streaky Pork Bacon, Sunflower Seeds
How many calories does Chive & Bacon-stuffed Chicken have?
640.8 calories
How much fat content does Chive & Bacon-stuffed Chicken have?
grams
Woolies Products in this dish
