These Prune Stuffed Bacon Wrapped Chicken Breasts make a perfect weeknight dinner. You can prepare them in 10 minutes and they will bake while you are in the shower. Isn’t it awesome? Try them now and you will thank me later!
Chicken is undoubtedly my favorite type of meat, but if you are not juggling recipes, it can get boring too fast. Well, anything does, but in my case it usually happens with poultry, as it is the most popular ingredient in the house. I am trying hard to reduce the amount of such unpleasant situations. Luckily, today, with hundreds of thousands of cookbooks, magazines, and websites available, to find a new idea for a delicious dish is not a big problem.
After a good hour of browsing for ideas, this Prune Stuffed Bacon Wrapped Chicken Breast was born. Oh and I served it in a pool of a simple but delicious gravy. Needless to say, my hubby was impressed. Yes, yes, not only you, Americans, love bacon. We here, in Europe, can’t live without it too! The only difference is the bacon itself. Our contains more meat and less fat. It’s more like a British version of bacon, I guess. However, it doesn’t matter at all, because for this recipe you can use any bacon you like!
The sweet taste of prunes goes so well with the chicken, Dijon, and bacon. Yum! When I cooked these chicken breasts, photographed them, and together with my hubby sat for a delicious meal, I totally forgot about the prunes. Only after cutting the meat they showed up and made for a pleasant surprise. Sometimes small details can have a big impact, huh?
These bacon wrapped chicken breasts are also so easy and quick to prepare. They are P.E.R.F.E.C.T for a weeknight dinner. You can put these cuties together in a few minutes, throw into the oven, and they will bake while you are in the shower. How awesome is that? Seriously, guys. So little effort for such a fantastic meal. You will thank me for this recipe!
- 6 boneless, skinless chicken breast halves, gently pounded
- salt and black pepper, to taste
- 2 tablespoons Dijon mustard
- 12 pitted prunes
- 6 bacon slices, or more
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- lemon juice, to taste
- salt (optional)
- The chicken. Preheat the oven to 350°F (175°C). Season the chicken with salt and pepper. Spread one side of every chicken breast half with Dijon. Place two prunes in the center of the mustard coated side and roll the chicken up. Wrap the bacon around each chicken breast and secure with a toothpick.
- Place the chicken pieces in a baking pan and bake for 35 minutes, until the chicken is cooked through. Remove the toothpicks and serve with a gravy.
- The gravy. In a small saucepan, melt the butter and oil. Add the flour and stir for a minute. Add the stock and stir until the gravy has boiled and thickened. Squeeze some lemon juice into it. If needed, add some salt.