Help with stuffed chicken breasts wrapped in bacon

MrsE_2

I'm doing stuffed chicken breasts wrapped in bacon today.

Can anyone tell me how long they would cook them for & what temp?:D I have a newish fan oven so I always have to take 20 degrees off, can you let me know if thats fan or normal oven time you quote.
I hate things over cooked.

Why don't they do all instructions in fan oven times & temps now any way?
I'm sure nearly everyone has a fan oven anyway, do they even make non-fan ovens anymore?

Second question, stuffing. I've got a pack of asda stuffing mix & I was going to do half my own & use half theirs (a kinda half cheat). For my own I was going to use, breadcrumbs, onions, mixed herbs?, parsley?, butter?, be glad of any advice with this too:o

jasmine33

I would do them at 170 fan for half an hour. The more you use the oven, themore you'll get used to the reduced temp and timings.

Mrs_Flittersnoop

I agree with jasmine33, I made these last week and did them for 25-30 mins at 160-170 (my oven's dials are a bit non-specific :rolleyes: ). They were delicious.

This was a WW recipe - they were stuffed with a mixture of chopped up mushrooms, wafer thin ham and low fat soft cheese, and wrapped in a foil parcel. The family voted them a great success.

I would think your stuffing will work well, you will need something to 'bind' the crumbs with, so melted butter, cheese, or an egg will help there. Good luck. Mrs F x

littleredhen

chicken stuffed with haggis and wrapped in bacon is also to be recommended

alimac23

I stuff mine with low fat soft cheese and wrap in parma ham. Do it at 180 C, fan oven for 25 - 30 mins. Delish!:D

maypole

I stuff mine with Blue stilton mixed with a little butter, wrap in bacon and brown before putting in the oven for about 25mins about 180c. They are cooked in a sauce though, that I have made with the bits left over after browning. We like ours left to cool slightly, they seem to taste better that way.

morwenna

If you stretch the bacon before wrapping the chicken with it, it will stay tightly wrapped during cooking.

whatatwit

I have noticed that when I cook these, the chicken tends to stay a bit pink, especially on the bit that is next to the bacon....must be the colourings
Just in case you think they aren't fully cooked.

Swan_2

whatatwit wrote: »

I have noticed that when I cook these, the chicken tends to stay a bit pink, especially on the bit that is next to the bacon....must be the colourings
Just in case you think they aren't fully cooked.

good point

it's to do with the 'stuff' (can't remember what it's called, having a senior moment :rolleyes:) that's used to cure the bacon

Woodyrocks

Realise this is an old thread but I was looking for this exact recipe instructions through google and would you believe it brought me back home so to speak lol

Can anyone tell me if I need to cook the chicken WRAPPED in foil? I am worried that the parma ham will go too crispy and break off otherwise. Hope to have dinner ready for 6.30 so pray I get a response sooner rather than later

Also, I do not have any basil, is there anything I can use as a substitute??

Idiophreak

littleredhen wrote: »

chicken stuffed with haggis and wrapped in bacon is also to be recommended

Old topic or not, that sounds yummy!