Stuffed chicken breast with salsa and bacon

Poitrine de poulet farcie à la salsa et au bacon | Recette | F. Ménard
Poitrine de poulet farcie à la salsa et au bacon | Recette | F. Ménard

Ingredients

  • 4 chicken breasts
  • 3 Italian red tomatoes
  • 2 cloves of garlic
  • Fresh basil
  • Fresh oregano
  • Cream cheese
  • 1 package of F. Ménard bacon
  • 1 cup medium cheese
  • 1 half lemon
  • Salt and pepper

 

Preparation

To make salsa:

  • Dice the tomatoes and set aside in a bowl.
  • In the same bowl, add the 2 garlic cloves, finely chopped, fresh oregano, fresh basil, juice of half a lemon, salt and pepper and let the flavors mix while preparing the rest.
  • Cut the chicken breasts in half, butterfly-cut, brush some cream cheese and add the salsa mixture inside, close and put some medium cheese on top.
  • Take each chicken breast and wrap the bacon slices around to keep all the ingredients together inside.
  • Bake at 350 °F for about 30 minutes or until chicken is no longer pink.

Enjoy.

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