Poultry: Chicken in Bacon Wrap

Chicken in Bacon Wrap


  • 2 tbsp. ketchup
  • 1 tbsp. olive oil
  • 1 tbsp. peanut oil
  • 1 tsp. mustard
  • 1 dl single cream for sauces
  • 4 sprig rosemary
  • 0.5 tbsp. Worcestershire sauce
  • 2 tbsp. white wine
  • to taste salt
  • to taste pepper
  • 2 dl chicken bouillon
  • 1 shallot, chopped
  • 75 g mini mange-tout, chopped
  • 50 g dried tomatoes in oil, drained, chopped
  • 150 g veal sausage meat
  • 4 chicken breasts (approx. 120 g each)
  • 12 slices fried bacon (ca. 140 g)
Order the ingredients from COOP@home


Heat the oil and sauté the shallots, mangetout and tomatoes for approx. 3 mins. Add the wine, reduce completely, allow to cool a little. Mix the vegetables with the sausage meat, season.

Season the chicken breasts. Place 3 bacon strips on the work surface, overlapping slightly. Spread ¼ of the sausage meat over the top, smooth down. Position 1 chicken breast in the centre, fold the bacon strips over the top. Wrap the other chicken breasts in the same way. Heat the oil in a wide-bottomed frying pan. Reduce the heat. Add the chicken and rosemary, brown the chicken over a medium heat for approx. 5 mins. each side, finish cooking over a low heat for approx. 10 mins.

Mix the stock with the remaining ingredients up to and including the mustard in a pan, bring to the boil. Reduce the heat and simmer for approx. 15 mins. over a low heat, then season.


  • Poultry
  • 55 mins Preparation/cooking time: ca. 55m
  • Servings For 4 people
  • Nutrition 571 Kcal