Oven baked chicken breast with an orange zest stuffing, wrapped in dry Castlebar cured bacon and served with wilted spinach & baby potatoes


  • 2 medium chicken breast of boned chicken
  • 4 streaky rashers
  • olive oil
  • butter
  • spinach
  • salt and pepper to taste
  • 2 oz whiskey for, flame
  • 1 lb baby potatoes
  • 8 oz diced carrots
  • 8 oz diced parsnip
  • for the stuffing:
  • 1 cup bread crumbs
  • 1 oz butter
  • 3 oz leek
  • ½ teaspoon mixed herbs
  • dash of orange juice
  • grated orange rind
  • for the sauce:
  • 4 oz port
  • boil gently to reduce
  • add lamb and veg stock
  • salt and pepper to taste


  • Place chicken breast on chopping board, with pointed knife open pocket in thick end of chicken and stuff. Wrap the chicken breast in streaky rashers. Fry for 2 minutes on each side.
  • Season and place in hot oven for approx 30 minutes. Remove from oven and glaze in pan with whiskey.
  • Fry Carrots and Parsnip for 5 minutes in butter and salt. Cut cooked chicken breast into 3 equal sections.
  • Place on centre of plate, decorate with crispy potato slices. Serve on a bed of heated spinach. Sprinkle sauce lightly on chicken and around the plate.
  • Serve with baby baked potatoes, diced carrot and parsnip.

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