Easiest Way to Make Quick Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon

Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon
Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken stuffed with mozzarella and pesto, wrapped in streaky bacon. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken stuffed with mozzarella and pesto, wrapped in streaky bacon using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon:
  1. Get 4 chicken breasts
  2. Make ready 180 g classic basil pesto
  3. Get 1 ball mozzarella
  4. Make ready 8 slices streaky bacon
  5. Prepare to taste Salt and pepper
Steps to make Chicken stuffed with Mozzarella and Pesto, Wrapped in Streaky Bacon:
  1. Preheat the oven to 200C/175C with fan
  2. Lay the chicken breast flat on a cutting board. Carefully, having the knife facing away from you, slice open the chicken breast, but be careful not to cut through the other side! Spread a generous amount of pesto on the chicken breast, followed up 2-3 slices of mozzarella (don't be stingy here, really load them up!).
  3. Close the chicken breast around the filling, and wrap 2 pieces of streaky bacon tightly around the chicken, tucking the ends of the bacon into itself.
  4. Repeat with the following three chicken breasts.
  5. Place the chicken onto a cookie sheet wrapped in tin foil. Sprinkle them lightly with salt and pepper to taste. Cook for 25-30 minutes, or until the chicken is no longer pink and the juices run clear.
  6. Serve with the veg and carb of your choice!
  7. NOTE: In hindsight, I would put the chicken breasts in a pan first, searing the bacon about 3 minutes each side. Then I would transfer them onto a cookie sheet, and cook them in the oven!

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