Ingredients
Scale
- 6 chicken breasts (or cut of choice)
- 6 slices streaky bacon
- tarragon - handful of fresh chopped or a few tbs dried
- Sauce
- 110g / 4 oz / ½ cup regular full fat cream cheese
- 375ml / 1½ cups heavy cream
- pinch salt to taste
Nutrition
Calories: 541 Total Carbohydrates: 2.4g Total Fat: 39.6g Dietary fiber: 0g Protein: 41g Amount Per: 1 serve Sugar: 2.4g
Directions
- Tarragon Chicken Wrapped In Bacon
- With each chicken breast, make a few knife cuts into the thickest part of the meat, this helps with evenly cooking the meat.
- Push some tarragon into the cuts and sprinkle tarragon on both sides.
- Wrap each piece of chicken in a slice of bacon (you may need 1 or 2 slices depending on size of chicken and size of bacon).
- Place the wrapped chicken into a greased baking dish. Cover the baking dish with a lid or foil to stop the chicken from drying out and to reserve all the juices for the sauce.
- Cook at 180C/350F for 20-30 minutes until the centre of each chicken breast is completely cooked.
- Remove the lid or foil and drain the juices from the baking dish into a saucepan. Place the bacon wrapped chicken back into the oven without the lid or foil and cook for 5 minutes until the bacon is golden. Start making the sauce.
- Sauce
- In the saucepan that has the reserved juices from the bacon and chicken, add the cream cheese, heavy cream and some extra tarragon. Heat gently, and using a whisk stir continuously until there are no lumps of cream cheese. Add salt to taste. It may not need much as the juices from the bacon/chicken may be salty already.