Bacon-wrapped mozzarella-stuffed chicken breast and sauvignon blanc

Date posted:
June 12, 2012

There are no hard and fast rules with regard to food, nor are there any with regard to wine. You eat what you want and when you want, and the same with wine. After all, mealtimes are about relaxation, enjoyment and appreciation.


The beauty of the following recipe from Cindy Taylor is that one can enjoy it hot or cold. We leave it up to you.


Bacon wrapped mozzarella-stuffed chicken breasts


Serves 2


4 small chicken breasts, skinned and deboned

8 rashers of back bacon

16 cherry tomatoes, 8 halved

4 slices of mozzarella cheese (or camembert)

Shredded basil leaves

Salt and pepper to taste

Cocktail skewers


* Preheat oven to 180C.

* With a sharp knife, make an incision into the side of the chicken breasts to form a cavity, taking care not to slice all the way through.

* Into the cavity, place the cheese, halved tomatoes and basil leaves, season.

* Gently close the cavity around the filling and wrap each breast in two slices of bacon. Secure with cocktail stick and dress with remaining tomatoes.

* Bake until bacon is crisp, about 25 minutes.


Serve hot or cold, with a green salad or savoury rice.



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