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Bacon-wrapped chicken breast served with steamed vegetables
Simple and delicious bacon-wrapped chicken breast

Bacon-wrapped chicken breast

Author: Flavelo
Recipes Main Courses Quick Meals
Chicken breast often dries out, but this recipe applies the classic 'barding' technique: wrapping the meat in fat (in this case, bacon). During roasting, the fat melting from the bacon continuously bastes the meat, while the cream cheese filling steams it from the inside. The result is a juicy, smoky main course where the crispy exterior and tender interior form a perfect contrast.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian, International

Ingredients

Equipment Needed

  • Meat mallet (to loosen fibres)
  • Toothpicks (for securing)
  • Wide frying pan (for searing)
  • Baking dish or roasting tin
  • Kitchen brush

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Wash the chicken breasts, pat dry, then slice lengthwise (butterfly cut) but do not cut all the way through, so it opens like a book.

Tip: Patting dry is important for hygiene and subsequent browning.
2 ✓

Open up the meat, cover with cling film, and pound gently to approx. 1 cm thickness.

Tip: Pounding physically breaks down muscle fibres, making the meat more tender and ensuring even thickness for cooking.
3 ✓

Spread the cold cream cheese in the centre of the flattened chicken and sprinkle with a little pepper. Do not use salt, as the bacon and cheese are salty enough!

Tip: Cold cream cheese is less likely to leak out during cooking as it warms up more slowly.
4 ✓

Roll up the meat tightly, then wrap in 2 rashers of bacon each. Secure ends with toothpicks.

Tip: The bacon fat forms an insulating layer, so the chicken's own moisture cannot evaporate (steaming effect).
5 ✓

Heat the oil in a frying pan over medium-high heat. Add the rolls and sear for 2-3 minutes until the bacon is red and crispy all over.

Tip: This step is important for the Maillard reaction: heat caramelises proteins and sugars, providing richness of flavour.
6 ✓

Place the rolls in a roasting tin and put in the hot oven for 20 minutes so the centre of the meat cooks through completely.

Tip: Chicken is done when the internal temperature reaches 74°C. If you don't have a thermometer: pierce it, if the juices run clear (not pink), it's ready.

Recipe FAQ

Why does the bacon fall off during cooking?
Bacon shrinks when cooked. Wrap loosely, and always start cooking with the 'seam' (where the bacon ends) facing down.
Can I skip searing in the pan?
Not recommended. The searing creates the browning that gives flavour; in the oven, the bacon would just steam and stay soft.
What can I substitute for cream cheese?
You can use mozzarella, feta, or even sun-dried tomato pesto.

Ingredients

  • 4 slices Chicken breast fillets (whole)
  • 100 g Herbed cream cheese (cold)
  • 8 rashers Thinly sliced bacon
  • 1 tbsp Sunflower oil or lard
  • 1 pinch Freshly ground black pepper