Bacon & Cream Cheese Chicken

Serves 6


  • 6 skinless, boneless chicken breast 
  • 6T cream cheese
  • 3T pinenuts
  • 3T chopped basil
  • 6 slices Preston’s Cumberland streaky bacon
  • 2T olive oil
  • salt & pepper to taste


  1. Preheat oven to 200⁰C.  Carefully slice each chicken breast from the side so that you create a pocket.  Fold back the flap so that the breasts are easy to stuff.
  2. Into each breast, spread a tablespoon of cream cheese and ½ a tablespoon each of pinenuts and basil.  Close the flap back over the chicken so that you are enveloping the ingredients inside.
  3. Wrap each individual breast width-ways with a slice of bacon.  Streaky bacon is the easiest to use, but you can also use sliced middle bacon if you prefer.
  4. Sear both sides of the chicken in a hot, oiled fry-pan until the bacon begins to turn golden.  Remove from the pan and place in a baking dish.  Sprinkle with pepper and cover with tin foil.
  5. Bake for approximately 20 minutes or until the juices from the chicken run clear.  Remove the foil for the last five minutes of cooking time to allow the bacon to crisp up.  Serve with your favourite vegetables.