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Cheese-Stuffed Chicken Wrapped in Bacon on Creamed Leeks

Chicken breast stuffed with cheddar and rosemary, wrapped in bacon, pan-seared then roasted, served over creamy sautéed leeks.

ChickenBaconMain CourseHigh ProteinKetoEnglish

Estimated Nutrition

Per Serving Total
Calories 1642.5 kcals 1642.5 kcals
Carbohydrates 15.6 grams 15.6 grams
Fat 141.2 grams 141.2 grams
Protein 78.4 grams 78.4 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
55
g
Cheddar Cheese
Mild
25
g
Butter
For the chicken
25
g
Butter
For the leeks
100
ml
Double Cream
Meat
1
piece
Chicken Breast
Large
5
slice
Streaky Bacon
NutsSeeds
1
tsp
Rosemary
Finely chopped fresh
1
clove
Garlic
Finely chopped
1
g
Sea Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Onion
Finely chopped
1
piece
Leek
Finely sliced

Steps

  • Preheat the oven to 220°C.
  • Cut a lengthwise pocket into the chicken breast.
  • Mix the cheese and rosemary and stuff into the chicken pocket.
  • Wrap the chicken in bacon slices to seal the pocket.
  • Heat butter in an ovenproof frying pan over high heat.
  • Fry the chicken for 2 minutes per side until the bacon is golden.
  • Roast in the oven for 15 minutes until fully cooked.
  • Heat butter and oil in a separate pan over medium heat.
  • Sauté garlic, onion, and leeks for 3 minutes until soft.
  • Add the double cream and season with salt and pepper.
  • Place leeks on a plate and top with the chicken breast.