Main Dishes
Bacon-Wrapped Stuffed Chicken Breast: Mushroom-Cheese Filling and a Sticky Honey-Mustard Glaze
Juicy chicken breast rolls with a mushroom and cheese filling, wrapped in bacon and glazed with honey and mustard, with buttery buckwheat.
Instructions
Prepare the chicken and filling
Slice the chicken breasts in half horizontally into thinner cutlets, cover with plastic wrap and pound gently.
Season both sides with salt, pepper, curry powder and smoked paprika and massage the spices in.
Finely chop one onion and the mushrooms, sauté in a little oil until golden and let cool slightly.
Combine the shredded cheese, parsley, mayonnaise, pressed garlic and the cooled mushrooms.
Roll and bake
Spread the filling over each cutlet and roll it up. Wrap each roll tightly in two slices of bacon.
Place the rolls on a parchment-lined baking sheet and bake at 350°F (180°C) for 15 minutes.
Mix the honey, mustard and teriyaki sauce into a glaze. Brush it over the rolls and bake for another 10 minutes, until the bacon is golden. The chicken must reach 165°F (74°C) in the center; bake longer if needed.
Make the buckwheat
Sauté the second chopped onion in oil, add the rinsed buckwheat and pour in the hot water.
Add salt and the butter, cover and simmer over low heat until tender, about 15 to 20 minutes.
- 1. Tightly wrapped bacon keeps the rolls together without toothpicks.
- 2. Cream cheese or thick plain yogurt can replace the mayonnaise in the filling.
- 3. The honey-mustard glaze caramelizes and adds shine and a sweet and salty balance.
- Chicken is safe at an internal temperature of 165°F (74°C).