Brie and bacon chicken melts

Brie and bacon chicken melts


9 people made this

About this recipe: Chicken breasts stuffed with rich and creamy French Brie and fresh thyme, rolled in smokey bacon and baked. Delicious mid-week meal.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 2 chicken breast fillets
  • salt and black pepper to taste
  • 2 slices Brie cheese
  • 2 sprigs fresh thyme
  • 2 thick-cut smoked back bacon rashers
  • sunflower oil

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Make a cut lengthways alongside each of the chicken breasts to open up to one large piece. Place cling film or a freezer bag on top of the chicken and flatten out using a rolling pin until it is thinner.
  2. Season the inside of the chicken then place the Brie and thyme on top. Fold the ends in, then roll up into parcels. Keep it fairly tight.
  3. Stretch and lengthen the bacon rashers by using the back of a knife to pull (do this carefully or it will break). Roll the bacon around the chicken parcels. Repeat with remaining chicken breast. Place the parcels onto a plate, cover and chill until ready to cook.
  4. Pre-heat the oven to 200 C / Gas 6.
  5. Heat a frying pan with a little oil over medium heat and gently place the chicken parcels into the pan. Sear and brown on all sides then remove and place onto kitchen foil. Wrap each parcel in foil.
  6. Place the wrapped foil parcels onto a baking tray and place in the oven for 25 minutes or until the chicken is cooked through (this will depend on the size and thickness of the chicken). Remove from the foil when cooked and plate up.

To serve

Nice served cut in half to allow the cheese to ooze out. Served here with grilled field mushroom with parsley, asparagus and vegetable rice.

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