Thread: Garlic and Herb Stuffed Chicken Breasts With Bacon

Last night I tried something new with ingredients we had around the house. I took some chicken breasts and stuffed them with a spread of garlic, Italian spices, olive oil and butter. To make the spread I sauteed off the ingredients then chilled them to make it easy to use.

The bacon, breasts, and spread


Slit the breast downward, so the stuffing has less of a chance to bubble out while in the oven. 350 for an hour.



Adding the Italian spiced spread.



Now we season the chicken, pepper, and some cajun spice.



I use Thai German bacon, the start of the wrapping.



Breasts wrapped, stuffed and ready for the oven.



Out of the oven and on the table. Was really nice, but needed the Tiger sauce my kids brought back from the states. One hell of a nice spicy condiment.



Gonna do some home made Tacos tonight, I am going to let the kids fry off the corn tortillas to make the shells, Chicken and beef, with refried beans, salsa, and chips.

Looks great, Ao!

Thanks Davis, home made tacos tonight. Both beef and chicken. Serve with refried beans, a nice home made salsa, and some chips. The kids have gotten excellent at frying up the corn tortillas into the taco shells. Hope to get some photos of that up as well.

Looks handsome, ta. That looks a wee bit like pilau rice?

basically it is I believe, it was called pilaf when my dad got the recipe. Just use a chicken stock instead of water. Garlic and onions, and some tumeric for color. I go all the way and use vermicelli noodles cut to the size of rice as well. about 15%. There is a recipe for it on here somewhere.

That meal looks so tasty,my mouth watered when i saw the pics.Gonna try that myself.Cheers!!

Tasty. Look forward to the tacos.

Looks very nice. I'm gonna try it...
What do you mean with Italian spiced spred ?

You must spread some Reputation around before giving it to aging one again.

Originally Posted by boes

What do you mean with Italian spiced spred ?

I sauteed garlic, rosemary, and oregano in a olive oil and butter mixture. Then chilled it so I could scoop it into the chicken easily.

sea, here you go.

The original Tiger Sauce blend of hot peppers and spices add zest to shrimp, oysters, and other seafood, pork ribs, chop, barbecue, steak, poultry, cold platters and more... Use as a table sauce, for marinades and basting. Delicious on sandwiches, dips, and soups.

another condiment that one can not be without... is that a local product to an area in the states? Have not seen in the Mid-Atlantic area. May have to be looking for it during our Dec holiday trip to CONUS.

Its all over the states now in better markets. You can order it online and have it delivered to a US address for very little. Really is a unique taste. Killer on barbecued salmon.

Well done Ao allways enjoy your posts green on the way ,, good to see your ( thai style ) drink ,,,,,,,,,, Ice in glass

thanks, just had a sandwich from the remains, nice it was as well. Sliced the breast thin, served it with tomatoes, thinly sliced onions and some cos lettuce, on whole wheat. Bit of mayo as well.

Will have to give this one a shot.

I,m gonna give it a go Sunday mate but will do some veg instead of rice as we do eat rather a lot of that during the week , all being well I will post a pic on your thread here of my finished product if thats ok

great, love to see it. There are julienned green beans in the photo.

Fantastic, sounds like I will make your style next time. Really nicely done and presented very well. I made mine from what was left in the fridge. Thanks for the compliment and thanks for giving it a try.

checking out your creme sponge now.

Looks good. Why do you call the stuffing/ filling 'spread'?

Nice step by step description too.

I think I'd go for a sauce to go with it as well, though a cheese sauce like N&J suggested could be a bit overpowering...

Originally Posted by Pol the Pot

Why do you call the stuffing/ filling 'spread'?

I guess because I am an American.

Originally Posted by aging one

great, love to see it. There are julienned green beans in the photo.

Great stuff old fella, those beans gave me the Horn.

Looks good.