Stuffed Chicken Breast with Red Wine and Red Currant Sauce

Preparation time: 45 minutes

Servings: 4


½ cup of dried cranberries

½ cup of dried apricot

1 cup of bread crumbs

1 bulb of garlic, roasted

1 bunch of arugula

1 tablespoon of olive oil

Salt and pepper

4 chicken breasts, boneless and skinless

8 slices of bacon

2 shallot, chopped

2 cup of port

3 tablespoons of red currant jelly


Preheat oven to 375 degrees Fahrenheit.

Put the garlic on a baking sheet to roast until soft for about 40 minutes. Chop the apricots into small pieces and mix with the cranberries. Squeeze the roasted garlic into the fruit mixture. Combine with bread crumbs. Heat the olive oil in pan over medium heat and drop the arugula in to wilt. Add the arugula to the stuffing mixture and season with salt and pepper.

Make a slit in the side of the chicken breast and make a pocket of it. Stuff in the stuffing mixture and wrap the chicken breast with the bacon slice to cover.

Heat a pan over medium-high heat and add the bacon-wrapped chicken breasts and cook for two or three minutes until the bacon has begun to get a golden colour and render its fat on all sides. Move to the roasting pan and cook in the oven for a further 25 minutes. In the pan where you rendered the bacon, add the shallots and sauté over medium heat. Deglaze the pan with the port and reduce by a half and later add the red currant jelly and stir until dissolved. Serve on a bed of wild rice with the port and red currant sauce.

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