Recipe: Chicken Stuffed with Bacon, Onions and Yam

Mmm, bacon. Is there anything that bacon doesn’t go with or in? Apparently, there is even recipes for bacon ice cream although I’ve never tried to it.

We had bacon in our refrigerator along with chicken and one yam and an onion. I was getting tired of my usual chicken marinades – in fact, generally tired of chicken since we seemed to have it almost every night recently. What could I do with the bacon and chicken?

A quick Google for bacon and chicken recipes provided some inspiration: I would make chicken stuffed with bacon, onion and yam. Here’s the recipe (makes about 4 servings):

  • 4 boneless, skinless chicken breasts, pounded flat
  • 4 pieces of bacon, chopped (or more, if you desire)
  • 1 yam or sweet potato, peeled and diced
  • a few sprigs of fresh thyme
  • half an onion, diced
  • handful fresh spinach
  • 4 toothpicks

Heat skillet over medium high. Add bacon and when it starts to sizzle add onion and yam. Fry until bacon starts to get crispy and onions brown. Meanwhile, remove the tendon from the chicken breast and flatten (i.e. pound the breast so they become thinner; I used my rolling pin as a mallet).  Note: I didn’t flatten the breasts enough so they were difficult to roll.

Once the chicken has been sufficiently flattened, lay a few spinach leaves on them and then spoon on the bacon mixture.  Roll it up, as best you can, and secure with a toothpick.  Place into a baking dish, toothpick side down.  Spoon any leftover bacon and yam filling on top of the rolled up chicken breasts. Bake at 375F for approximately 40-45 minutes or until done.

Serve with green salad.

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