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Bacon, Olive and Almond Stuffed Chicken

 
Bacon, Olive and Almond Stuffed Chicken
 

Overview

 
Prep: 15minute(s)
Ready In: 45minute(s)

Serves: 4

Ingredients

 
  • roasted pumpkin and steamed asparagus, to serve
  • salt and pepper, to taste
  • 1 egg
  • 1 tablespoon fresh thyme leaves, extra
  • 1 Tbsp fresh thyme leaves
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 1/3 cup fresh breadcrumbs
  • 1/4 cup pitted kalamata olives, chopped
  • 1/4 cup slivered almonds, roughly chopped
  • 2 teaspoons oil
  • 3 large (200g each) skinless chicken breasts
  • 50g short rindless bacon, chopped
  • 80g block PHILADELPHIA Cream Cheese, crumbled
 
 

Instructions

 
  • Combine the PHILADELPHIA, bacon, breadcrumbs, olives, almonds, egg, thyme and seasonings in a bowl. Using a sharp filleting knife or similar, carefully cut a pocket in each chicken fillet, beginning at the thick end, and taking care not to cut through the other end. Divide PHILADELPHIA mixture between the 3 chicken fillets, ensuring stuffing is evenly spread in each pocket.
  • Heat oil in a large frying pan over medium-high heat. Add chicken and cook 3-4 minutes each side until browned. Remove and place in a greased baking dish. Bake, covered, at 180°C for 15-20 minutes until cooked through. Rest in baking dish.
  • Meanwhile, add the wine and stock to the frying pan and heat until reduced by half. Stir in extra thyme. Slice the chicken and serve with steamed vegetables and drizzled with the wine reduction.
 
 

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Submit A Tip For This Recipe
 
Apricots
created by Mrs. Christine Sproxton
I left out the thyme and olives and added apricots instead. This was a winner with my family
 

 
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