Oven baked chicken breast wrapped in bacon

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 oz butter
  • 1 cup bread crumbs
  • 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


  1. 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.
  2. Season and place in hot oven for approx 30 minutes. Remove from oven and glaze in pan with whiskey.
  3. Fry Carrots and Parsnip for 5 minutes in butter and salt. Cut cooked chicken breast into 3 equal sections.
  4. 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.
  5. Serve with baby baked potatoes, diced carrot and parsnip.


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