Chicken breasts with parsley, bacon and avocado salsa

Method

     watch video

1. Preheat the oven to 190C/gas 5.

2. Lay the chicken breasts upside down on a chopping board and fold back the fillet from each breast.

3. Mix together the butter, garlic and half the parsley in a small bowl. Season well.

4. Stuff the herby butter between the fillet grooves of each breast. Fold each fillet back over the herb butter and season the meat.

5. Wrap each breast in three rashers of streaky bacon. The overlap should meet on the underside of the breast and neatly hold the fillet in place.

6. Bake for 20 minutes, until the bacon is crisp and the meat juices run clear from the chicken.

7. For the avocado salsa, whisk together the white wine vinegar, water, seasoning, a little sugar and the oils. Stir in the walnuts and diced red onion.

8. Halve the avocados, cut into large chunks and toss through the vinaigrette. Set aside.

9. Allow the chicken to rest for 5 minutes after cooking. Cut each breast into four.

10. Toss together the avocados with the baby spinach and the remaining parsley. Generously pile the salad on a plate and serve the sliced chicken breasts on top.

Comments                        add a comment

Be the first to add a comment...

Ingredients

4 skinless chicken breasts
80g unsalted Butter, softened
2 garlic cloves, peeled and finely chopped
1 small bunch flat-leafed parsley, leaves only, sliced
1 pinch salt and fresh ground black pepper
12 rashers of streaky bacon

For the Avocado Salsa

2 tbsp white wine vinegar
1 tbsp water
1 pinch salt and pepper
1 tsp Sugar
40ml Walnut oil
50ml vegetable oil
16 walnut halves
1 small red onion, peeled and finely diced
2 ripe avocados
125g baby spinach leaves, washed and dried

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Competitions: great prizes up for grabs
Save money on shopping bills