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Chicken-with-bacon-and-pesto

Chicken with streaky bacon and pesto

Having a jar of Sacla pesto in your fridge is perfect for when you want to create an easy and delicious dinner. If you’d like to try it with something other than pasta, then give my recipe for chicken, streaky bacon and pesto a try.

The chicken is stuffed with pesto, then wrapped in bacon and poached, to make sure it’s properly cooked. Then it just needs browning off in a frying pan to make the bacon extra crispy, before serving. It’s quick to prepare and can be enjoyed with any of the Sacla pesto flavours! Click here for more Italian recipes and to find out more about Sacla and the pesto sauces they make.

Serves 2

  • 2 skinless chicken breasts
  • 6 rashers of streaky bacon
  • 2 tbsp Sacla pesto
  • Olive oil

Loosely wrap each piece of chicken in cling film and bash lightly with a rolling pin to flatten. Discard the cling film and reel off a fresh new piece.

Lay the cling film on a clean work surface and slightly overlap three pieces of bacon in the center.

Carefully spread the bacon with a tablespoon of pesto, before laying the chicken, smooth side down, on top.

Use the cling film to roll the bacon around the chicken, twisting each end of the cling film to create a large sausage. Take care not to trap too much air in the cling film. Repeat with the remaining chicken breast.

Poach both pieces of chicken in boiling water for 25-30 minutes. Remove from the pan, discard the cling film and brown the chicken all over in a hot frying pan with a little olive oil.

Once cooked, slice the chicken and serve with your favourite vegetables.

Sacla were kind enough to provide us with a jar of Char-Grilled Aubergine pesto so we could create this recipe.

1 CommentLeave a Comment


  • Reply

    Gabby

    1 month ago

    You learn something new every day. I have never poached in cling film, the possibilities are endless and if they can be prepared in advance and kept in the fridge until being cooked even better. I used to “roast” something similar to this recipe using pate as the spread/stuffing. I like this reduced cholesterol alternative, Guess what I shall be cooking tonight!

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