Ingredients for St George's Chicken Parcels
- Boneless Skinless Chicken Breasts
- Sage Derby Cheese
- Fresh Ground Black Pepper
- 8 oz of thick-cut bacon
- 2 tablespoons of butter, melted
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How to Make St George's Chicken Parcels
- Gently remove the loose fillet from the underside of each chicken breast (approximately 6 oz each). Flatten both the fillet and the breast to about 1/4 inch thickness between sheets of plastic wrap using a rolling pin or meat mallet.
- Place a slice of cheese (approximately 2 oz) on each flattened chicken breast and top with the flattened fillet.
- Season generously with freshly ground black pepper. Wrap the chicken around the cheese, ensuring it's securely sealed.
- Preheat your oven to 400°F (200°C).
- Cut 4 slices of bacon (about 8 oz total) in half lengthwise.
- Wrap 4 bacon halves around each chicken parcel lengthwise, ensuring the bacon overlaps slightly.
- Cut the remaining bacon slices in half crosswise.
- Arrange 2 of these bacon halves across each parcel to create a cross, securing with toothpicks.
- Place the parcels in a baking dish and roast for 30-40 minutes, basting halfway through with 2 tablespoons of melted butter, until the chicken is cooked through and the bacon is crispy.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
0g
Fat
33g
Carbs
0g
