Bacon-wrapped Chicken stuffed with Goats Cheese, Chilli, Basil, on Red Onion Risotto

Bacon sooooo gooooood. So so so good. This is probably my number one reason for not moving back home to Kuwait – B A C O N. I think I’d be left completely bereft without bacon. It’s amazing crispy, sloppy, on french toast with maple syrup, in a sandwich, wrapping sausages, in a quiche, soups, risotto, in absolutely anything. And everything.

My self-diagnosed gout is calming down, so at the first instance I was reasonably mobile I cooked this up, standing on one leg and hopping back and forth from the fridge. It was dead easy. No, really! Dead easy, super quick and really yummy. Of course it would be, it’s BACONNNNN!

Bacon-Wrapped Babies

Oozing, gooey goats cheese

Cross-section

BACONNNN

Bacon-wrapped Chicken stuffed with Goats Cheese, Chilli, Basil, on Red Onion Risotto

Bacon-wrapped Chicken
2 chicken breast fillets, skinless, bashed to flatten with a rolling-pin or cleaver
Handful of fresh basil leaves
1 large red chilli, or if you can’t take the heat, small sweet romano pepper, halved lengthwise, deseeded
6 strips of goats cheese
4 slices of streaky bacon
Dash of groundnut oil

1. Preheat oven to 200C
2. Once the chicken is flattened, place the basil leaves width-wise down on each fillet, width-wise
3. Stuff the halved chillies or peppers with goats cheese and place down the middle on the basil leaves
4. Roll the chicken, wrapping the pepper and basil, into a neat little tight package
5. Wrap the chicken rolls in the slices of bacon
6. Heat some oil in a non-stick frying pan over medium heat
7. Colour the chicken rolls on all sides (I know, I know, rolls don’t have sides, but you get what I mean) for about 4 mins
8. Pour the fat from the pan into a baking tray and place the bacon babies in the tray and bake in the oven for 10 mins, till cooked

Red Onion Risotto
1 red onion, sliced thin
150g arborio rice
1 knob of butter
Dash of olive oil
Small handful of rosemary
Salt n Pepper
Couple of knobs of goats cheese
0.5L of chicken stock

1. Heat knob of butter and olive oil in a large saucepan over medium heat. Sweat and caramelise the red onions. This easily takes about 20-25 mins. Keep stirring
2. Bring the chicken stock to boil and let simmer
3. Add the rice into the saucepan with the onions and sautee till it gets translucent along the edges. Keep stirring
4. Pour in the stock, ladle-by-ladle, and keep stirring. Do this till rice has absorbed enough liquid, the risotto has a creamy consistency and a “bite” in the middle of the grain. Season with s+p
5. Stir in a couple of hunks of goats cheese and melt through

Comments
3 Responses to “Bacon-wrapped Chicken stuffed with Goats Cheese, Chilli, Basil, on Red Onion Risotto”
  1. Su-Lin says:

    Oh my gawwwwwwwwd, that looks sooooo amazing! Look at all that bacon! I can only imagine what this tastes like….oh boy.

  2. Shmii says:

    Baconnnnn!!!!

  3. MS says:

    Bring me something yum this weekend🙂
    Call u tomm!

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