These delicious bacon wrapped chicken breasts are succulent and full of flavour. Enjoy with a salad or seasonal vegetables.
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2 tablespoons butter
2 cloves garlic, minced
1/2 small green chilli, seeded and minced
6 chicken breasts
12 rashers streaky bacon
1 (295g) tin cream of chicken soup
85ml double cream
3 spring onions, finely chopped
2 tablespoons chopped fresh parsley
salt and pepper, to taste
6 tablespoons soured cream
chopped fresh chives, to garnish
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 180 / Gas 4.
In a frying pan over a medium heat, melt the butter and add the garlic and chilli. Cook and stir for 2 minutes. Add the chicken and brown on all sides. Remove the chicken from the pan and set aside. In the same pan, lightly brown the bacon then wrap each breast in two rashers. Pour over the chicken soup and cream and sprinkle over the spring onions and parsley then season well.
Bake in the preheated oven for 25 to 35 minutes until the chicken is no longer pink in the centre. Remove from the oven and serve with a dollop of soured cream and some fresh chives.