Combine the cream cheese, bacon, bread crumbs, olives, almonds, egg and seasoning in a bowl. Using a sharp filleting knife or similar, carefully cut a pocket in each chicken fillet, beginning at the thick end, and taking care not to cut through the other end. Divide cream cheese mixture between the 3 chicken fillets, ensuring stuffing is evenly spread in each pocket.
Heat oil in a large pan over medium-high heat. Add chicken and cook 3-4 minutes each side until browned. Remove and place in a greased baking dish. Bake, covered, at 180 C. for 15-20 minutes until cooked through. Rest in baking dish.
Meanwhile, add the wine and stock to the frying pan and heat until reduced by half. Stir in extra thyme. Slice the chicken and serve with steamed vegetables and drizzled with the wine reduction.
Originally Submitted
9/13/2010
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