Butterflied Chicken Breasts with bacon stuffed inside – yes please! Top is with butter – Absolutely!
I doubled this recipe, since there are three of us, but it was super easy to make. I made sure to buy super thick chicken breasts which made butterflying them easy. I also cut them up while there were still just a bit frozen. Cutting meat while it is partially frozen gives you a lot more control of your cuts. Chicken breasts can be slippery, slipping and cutting yourself is never ideal!
Once butterflied, you make a slice down the length of each side of the breast, that’s where the bacon goes. It slides perfectly into the slice.
The recipe wasn’t very clear, so I cooked the breasts open. I was worried that after an hour in the oven that they would come out dry. Thankfully, as the butter melts, it adds that moisture to the chicken breasts. I think the same goes for the bacon, as it cooks and the fat renders, it adds the moisture to the chicken.
I did baste the breasts three times during the cook. The butter spread melts beautifully and give you more than enough liquid for basting.
I served the chicken with rice pilaf and steamed broccoli, which were perfect sides for this dish. .
BACONY CHICKEN
2 Chicken Breasts, Split
4 Strips Bacon
1/3 Cup Butter
2 Tablespoons Worcestershire Sauce
2 Tablespoons Chopped Chives
¼ Cup White Wine
Split chicken breasts. Cut 2 slashes across each half of chicken breast. Place ½ strip of raw bacon into each slash. Cream butter. Beat in Worcestershire sauce, chopped chives and white wine. Spread mixture over chicken breasts. Bake at 375 degrees for 1 hour. Brush chicken breasts with pan drippings 4 or 5 times during cooking. Serve with pan drippings, buttered noodles and green beans.
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