A festive stuffed chicken that slices like a showpiece: juicy chicken breasts opened like books, filled with crisp bacon and melting cheese, then seared golden and finished in the oven. Seasoned with paprika, oregano, and thyme, it is simple enough for a weeknight and special enough for the Christmas table.
Ingredients
4 large chicken breasts; 150 g (about 5 oz) bacon; 150 g (about 5 oz) melting cheese such as mozzarella, Gouda, or cheddar, sliced; 2 garlic cloves, lightly crushed; 2 Tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp sweet paprika; salt and black pepper to taste; fresh parsley, chopped, for the filling and to finish; 1 egg and 2 Tbsp breadcrumbs, optional.
Method
Lay each chicken breast flat on a board and cut horizontally through the centre, stopping before you slice all the way through, then open it out like a book. Season the chicken on both sides with salt and black pepper, then sprinkle over the sweet paprika, oregano, and thyme. Cook the bacon in a pan over medium heat until golden and lightly crisp, then lift it out onto paper towels to drain. Lay slices of cheese in the centre of each opened breast, arrange the bacon on top, and add a little fresh parsley. Fold the chicken back over the filling, press the edges together, and secure with cocktail sticks if needed so nothing escapes. Heat the olive oil in a large pan and sear the stuffed breasts for 2–3 minutes per side until lightly golden, then add the lightly crushed garlic and cook for 1 more minute to flavour the oil. Transfer the chicken to a baking dish and bake at 375°F (190°C) for 20–25 minutes, depending on thickness, until the centre reaches about 165°F (74°C) and the cheese is completely melted. Rest for 5 minutes so the juices stay inside, then remove the cocktail sticks, slice the breasts, scatter over more fresh parsley, and serve with roast potatoes, vegetables, or a salad.
Tips
Do not overfill the breasts or the cheese will escape during cooking; add a thin layer of cream cheese alongside the sliced cheese for an even juicier result; keep the filling secured with cocktail sticks and remember to remove them before serving; rest the chicken for 5 minutes before slicing so it stays moist; serve straight away while the cheese is still melted and stretchy.
