Bacon and Nectarine Stuffed Chicken Breasts

Jenny Morris, Nectarines

  • Makes 4


  • 4 x skinless chicken breast fillets butterflied
  • 16 rashers of streaky bacon
  • ¼ cup crispy bacon bits
  • 100g grated parmesan cheese
  • 2 firm nectarines finely chopped
  • 1 cup ricotta cheese
  • 2 cloves crushed garlic
  • 2 spring onions chopped


  1. Mix the bacon bits, parmesan cheese, nectarines, ricotta cheese and spring onions into a bowl and season with salt and pepper.
  2. Place chicken breast on a clean work surface.
  3. Divide the filling into 4 and spoon it down one side of the chicken breast, flip the chicken over the filling.
  4. Place 4 rashers of bacon on a piece of plastic wrap.
  5. Place a breast on the edge of the bacon and roll it up.
  6. Heat a pan with a little oil and place the breast seam side down in the pan and fry for 3 minutes or until the bottom is sealed
  7. Turnover and give the top a little colour. Place the chicken in a baking dish and bake for 25 minutes.
  8. Remove from the oven and rest before serving with spicy potato wedges and a great big green salad.