Garlic-Crumbed Chicken

Chicken breasts stuffed with parsley-rolled taleggio cheese, topped with garlic and bacon breadcrumbs, then baked until golden and melting.

Chicken Italian Bacon Main Course Baked Cheesy

Estimated Nutrition

Calories

1092.7

kcal / serving

2185.4 kcal total

Carbs

21.4g

per serving

42.8 g total

Fat

87.6g

per serving

175.2 g total

Protein

59.3g

per serving

118.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Taleggio Cheese

Cut into strips

Butter

GrainsCereals

Breadcrumb

Approximately two handfuls

Meat

piece

Chicken Breast

Skin removed

rashers

Smoked Streaky Bacon

Finely chopped

NutsSeeds

Parsley

Finely chopped

cloves

Garlic

Finely chopped

to taste

Salt

to taste

Black Pepper

Freshly ground

OilsFats

Olive Oil

Equivalent to 3 tbsp

Method

Scatter the breadcrumb mixture over the chicken breasts and pat down lightly.

Bake the chicken in the oven for 30 minutes.

Preheat the oven to 180°C.

Score the chicken breasts diagonally four times to within 2cm of the bottom.

Finely chop the parsley and cut the taleggio cheese into strips.

Roll the cheese strips in parsley and stuff them into the chicken breast gaps.

Melt the butter in a pan and cook the garlic and bacon for three minutes.

Add breadcrumbs to the pan and cook for another three minutes.

Drizzle olive oil over the chicken and season with salt and pepper.