Garlic and basil stuffed chicken
Garlic and basil stuffed chicken features succulent chicken breasts filled with a rich garlic and basil butter, wrapped in bacon for added flavor. This dish combines savory and aromatic elements, complemented by sautéed leeks and tender peas.
Cook time 14 min
Prep time 10 min
Ingredients:
1/4 cup butter2 garlic cloves
1 tbsp basil
1.50 lb chicken breasts
1/4 cup bread crumbs
1 tbsp olive oil
4 bacon strips
1 leek
2 cup peas
salt & pepper to taste
Instructions:
- In a small bowl, combine the butter, minced garlic, and chopped basil.
- Mix well until evenly combined.
- Carefully butterfly each chicken breast by slicing them horizontally through the middle, but do not cut all the way through. Open them up like a book.
- Season both sides of each chicken breast with salt and pepper to taste.
- Spread a generous amount of the garlic-basil butter mixture inside each butterflied chicken breast.
- Sprinkle a little bread crumbs over the garlic-basil butter.
- Carefully fold the chicken breasts back together, ensuring the stuffing stays inside.
- Wrap each chicken breast with a strip of bacon, securing with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium heat.
- Add the leeks and cook until they start to soften, about 3–4 minutes.
- Push the leeks to one side of the skillet or remove them temporarily.
- Add the stuffed chicken breasts to the skillet, cooking for about 3–4 minutes on each side until the bacon is browned but not fully cooked.
- Return the leeks to the skillet if you removed them earlier, and transfer the skillet to the preheated oven.
- Bake the chicken for 20–25 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- While the chicken is baking, bring a pot of water to a boil and add the peas.
- Cook the peas for about 3–4 minutes until tender. Drain and set aside.
- Remove the skillet from the oven and let the chicken rest for a few minutes.
- Serve the garlic and basil stuffed chicken alongside the cooked peas and sautéed leeks.
Garlic and basil stuffed chicken FAQ:
Bake the stuffed chicken in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Check the internal temperature using a meat thermometer; it should read 165°F (74°C). Additionally, the juices should run clear, and there should be no pink meat inside.
Yes, you can substitute bacon with prosciutto, turkey bacon, or omit it altogether for a lower-fat version. Adjust cooking time as needed based on the substitution.
An oven-safe skillet that is large enough to fit all the chicken breasts comfortably is recommended. A 10-12 inch skillet is typically suitable for this recipe.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through.
Nutrition per serving
4 ServingsCalories 520kcal
Protein 50g
Carbohydrates 20g
Fiber 3.82g
Sugar 4.84g
Fat 30g
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