Stuffed Chicken Breast Fillet Wrapped in Bacon

Rating: 3.9271 / 5.00 (96 Votes)

Total time: 45 min

Servings: 2.0 (servings)

For the stuffed chicken breasts:

For the paprika sauce:

For garnish:


For the stuffed bacon-wrapped chicken breast fillet with paprika sauce, wash the chicken breasts and pat dry. Cut a pocket in each, as large as possible and open.

Salt and pepper the inside and cover with cheese. spread the prunes on top and fold shut. Spread 2 slices of bacon next to each other overlapping, place the chicken breasts on top and season a little.

Roll up chicken breasts tightly, if necessary fix with toothpicks. Heat vegetable oil in a frying pan. Sear the stuffed chicken breasts first on the seam side, then on the other side.

Remove from the pan, place in an ovenproof dish, brush with a little frying fat and finish cooking in a hot oven at 160 degrees, in 12-15 minutes.

Meanwhile, wash, peel, halve, seed and chop the peppers.peel, wash and chop the shallot. Heat 1 tablespoon of butter in a saucepan and sauté the diced onion until translucent.

Add the paprika, season with salt and pepper, deglaze with white wine and reduce slightly. Pour in cream, bring to a gentle boil and then puree finely with a blender, seasoning if necessary.

To serve, place a mirror of the paprika sauce on each warmed plate, place the sliced chicken breast fillets on top, garnish with parsley and serve.

Preparation Tip:

To the stuffed chicken breast fillet in bacon coat on paprika sauce fits best braised vegetables, vegetable rice, parsley potatoes or/ and mixed salad.

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