Bacon wrapped chicken with parmesan cream

Chicken is always a favourite for quick and easy suppers suppers. From these 10 minute Greek chicken fillets to a healthy spinach and chicken pasta, it’s my go-to weekday staple. Tonight we’re making them a little fancier, though. If you’re looking to breathe new life into your everyday chicken favourites, my bacon wrapped chicken is just the ticket. I stuff them with a ricotta and sundried tomatoes mixture before sautéing in a creamy parmesan sauce.

A couple of sprigs of lemon thyme added to the sauce infuses a lemony freshness. Wonderful with chicken. In keeping with the Italian flavours, a scattering of toasted pine nuts wouldn’t go amiss. Serve with steamed green beans or tender-stem broccoli. If you need a comforting, fluffy mashed potatoes or polenta would be lovely.

Bacon wrapped chicken with parmesan cream

Serves 4

For the filling

125g ricotta, crumbled
zest of 1/2 lemon
3 sun-dried tomatoes, roughly chopped
1 heaped tablespoon cream cheese
1 tablespoon olive oil
a handful of fresh basil, flat leaf parsley and chives, finely chopped
salt and black pepper

4 free-range chicken fillets
8 rashers smoked, back bacon
1 tablespoon olive oil
1/3 cup dry white wine
3/4 cup weak chicken stock
1 cup single cream
1/4 cup parmesan cheese, finely grated
several sprigs of fresh thyme or lemon thyme
salt and black pepper, to taste
handful toasted pine nuts

Place all the filling ingredients except the sun-dried tomatoes in a bowl. Season lightly and mix to combine. Add the sun-dried tomatoes and fold through lightly. With a sharp, smooth bladed knife, cut pockets into the chicken fillets. Stuff each cavity with the ricotta mixture, making sure each fillet is generously filled. Season the chicken on both sides with salt and pepper.

Wrap each chicken fillet with 2 bacon rashers and secure on the under side with a toothpick. Heat a tablespoon of olive oil in a pan. Brown the chicken parcels on all sides, making sure the bacon is dark and well coloured. Deglaze the pan with the wine, reduce down by half before pouring in the stock. Add the thyme leaves, cream and parmesan cheese. Cover with a lid and simmer for about 12-15 minutes. The cooking time will depend on how thick the chicken breasts are. Add a splash more water if your sauce has reduced too rapidly. The consistency of the sauce should be similar to pouring cream. Scatter with pine nuts and serve with steamed green beans, broccoli or baby potatoes.