Stuffed Chicken Breasts

Oct 16, 2017 | 0 comments

Stuffed Chicken Breasts


  • 2 tbsp extra-virgin olive oil
  • 4 x The Shed Chicken fillets
  • 150g Spinach, roughly chopped
  • 2 x spring onions, finely chopped
  • 200g Longshadow Cream cheese
  • ¼ cup freshly grated Longshadow Romano cheese
  • 2 x packs Dargle Streaky bacon
  • ¼ tsp Grind Herb Salt
  • ¼ tsp Grind Black Pepper
  • 2Tbs olive oil


Pre-heat oven to /180°C.

Heat the olive oil over medium heat in a pot, add the spinach and spring onions, fry until spinach is wilted. Remove from pot and allow to cool.

Mix the cream cheese, romano, spinach, spring onions salt and pepper together.

Butterfly the chicken breast; put it in between two pieces of cling film and pound with a rolling pin or meat mallet until about 1cm (10mm) thick.

Divide the cheese mixture between the fillets and roll into an oblong shape.

Put one piece of bacon length wise over the chicken covering the seam of the roll. Wrap another 3 pieces around the fillet.

Repeat with the rest of the chicken fillets.

Put the fillets on a lightly oiled baking sheet and bake for 30 to 40 minutes.

The bacon should be crispy and the chicken must still be moist without being pink inside.


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