A comforting oven-baked chicken dish filled with sun-dried tomatoes, bacon, and aromatic aged graviera with thyme.
🧾 Ingredients
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2 chicken breast or thigh fillets
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6 sun-dried tomatoes (use fresh tomatoes if unavailable)
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125 g Bliss Point aged graviera with thyme, cut into 4 sticks
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Salt and freshly ground black pepper
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½ cup white wine
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2 bacon slices, cut into strips
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Breadcrumbs, for sprinkling
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Olive oil
👩🍳 Instructions
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Preheat the oven to 180°C (350°F).
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In a pan lightly brushed with olive oil, sauté the bacon until lightly crisp. Remove and set aside.
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Using a sharp knife, cut the chicken fillets lengthwise to form pockets, without cutting all the way through. Season with salt and pepper.
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Finely chop the sun-dried tomatoes.
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Stuff each fillet with 3 sun-dried tomatoes, some bacon strips, and 2 sticks of Bliss Point aged graviera with thyme. Secure with toothpicks to keep the filling inside.
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Heat 1–2 tbsp olive oil in a pan over medium heat. Add the stuffed chicken fillets and brown them on both sides.
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Deglaze with the white wine and continue cooking until most of the alcohol has evaporated.
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Transfer the chicken to a lightly oiled or parchment-lined baking dish. Sprinkle with breadcrumbs.
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Add the pan juices to the dish (add a little water if needed).
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Bake for 30–40 minutes.
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Cover with aluminum foil for the first 20–25 minutes to prevent burning.
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Uncover for the final 10–15 minutes to allow the chicken to turn golden.
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🍽 Serving Suggestion
Serve with roasted potatoes, mashed vegetables, or a fresh green salad for a complete and satisfying meal.