Bacon-Wrapped Stuffed Chicken Breast with Fresh Salad

Ingredients

• 200 g Sliced bacon (Use thin, flexible slices to line the pan and wrap the filling.)
• 400 g Potatoes (Peeled and cut into thin slices.)
• 1 g Black pepper (For seasoning the potatoes and chicken.)
• 2 g Salt (For seasoning the potatoes and chicken.)
• 1 g Sweet paprika (For seasoning the potatoes and chicken.)
• 500 g Chicken breast (In fillets or thin pieces of uniform thickness.)
• 300 g Grated mozzarella (Grated for distributing between the layers.)
• 1 pza Avocado (Flesh of one medium avocado, cut into cubes.)
• 1 pza Cucumber (Cut into half-moons or cubes.)
• 100 g Cherry tomatoes (Halved.)
• 10 g Fresh parsley (Finely chopped.)
• 2 g Salt (For seasoning the salad.)
• 1 g Black pepper (For seasoning the salad.)
• 20 ml Lemon juice (Freshly squeezed.)
• 15 ml Olive oil (For dressing the salad.)

Steps

1. 1

   Preheat the oven to 200 °C. Lightly grease a baking dish or ovenproof container, if necessary to prevent sticking.

2. 2

   Line the inside of a deep baking dish or heatproof container with the bacon slices, placing them side by side and leaving enough overhang around the edges to cover the filling at the end.

3. 3

   Place a layer of thinly sliced potatoes over the bacon. Arrange them so they overlap slightly, ensuring the preparation stays compact.

4. 4

   Season the potato layer with some of the salt, black pepper, and sweet paprika.

5. 5

   Add a layer of chicken breast fillets over the potatoes. Distribute them evenly and, if they are thick, flatten them slightly so they cook at the same time.

6. 6

   Add a layer of grated mozzarella over the chicken.

7. 7

   Continue alternating layers of seasoned potatoes, chicken, and mozzarella until the dish is full, finishing with a compact layer.

8. 8

   Fold the overhanging bacon slices over the filling to cover it completely. If necessary, add a few slices on top to close any gaps.

9. 9

   Place the dish on a baking tray and bake for approximately 30 minutes, until the bacon is golden, the potatoes are tender, and the center of the chicken reaches 74 °C.

10. 10

    While the chicken is baking, prepare the salad. Place the avocado, cucumber, cherry tomatoes, and parsley in a bowl.

11. 11

    Add the lemon juice, olive oil, salt, and black pepper. Toss gently to coat the vegetables without mashing the avocado.

12. 12

    Remove the chicken from the oven and let it rest for 5 to 10 minutes before unmolding and slicing. Serve hot with the fresh salad.

Notes

The transcript indicates baking for 30 minutes but does not specify the temperature; 200 °C is suggested as a practical baking temperature. Always verify that the chicken reaches 74 °C in the center. The cooking time may vary depending on the thickness of the layers and the baking dish.

Nutrition per serving

• main course
• baked
• chicken
• bacon
• cheesy
• salad
• family meal