• 1 1/2 lb (600g) boneless, skinless chicken breasts
  • 1/2 cup dried tomatoes, chopped
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 scallion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon fennel seeds, ground
  • 1 cup ricotta cheese
  • 1/2 lb (220g) bacon slices
  • 1 teaspoon fresh cracked black pepper
  • Salt, to taste
  • Fresh thyme sprigs (optional, for garnish)


  1. Prepare the Filling:
    • In a small bowl, combine the chopped dried tomatoes, scallion, minced garlic, ground fennel seeds, fresh chives, and ricotta cheese. Season with salt and mix until well combined. Set aside.
  2. Butterfly and Stuff the Chicken:
    • Place the chicken breasts on a cutting board. One at a time, lay your hand flat on top of a chicken breast and slice into one side, starting at the thicker end and finishing at the thinner point, without cutting through to the other side. Open up the chicken breast; it should resemble a butterfly shape.
    • Repeat the same process with the second chicken breast.
    • Arrange the butterflied chicken breasts side by side, overlapping slightly to create a layer of meat of uniform thickness across both breasts.
  3. Spread the Filling:
    • Spread the prepared ricotta mixture evenly over the flesh of both chicken breasts, working it into the crevices.
  4. Roll and Tie:
    • Roll up the chicken breasts to form a log, securing the filling inside.
    • Tie the rolled chicken with kitchen twine at even intervals, starting from the center and working towards the ends.
  5. Preheat and Brown:
    • Preheat your oven to 325°F (160°C).
    • In an ovenproof skillet, heat it over medium-high heat. Brown the chicken on all sides until the skin is golden and starting to crisp, which should take about 10 minutes.
  6. Wrap with Bacon:
    • Remove the chicken from the skillet and carefully remove the kitchen twine with kitchen shears.
    • Lay the bacon slices on a flat surface, slightly overlapping.
    • Place the chicken roll on top of the bacon, with the bottom side facing up.
    • Wrap the chicken roll with the bacon slices.
  7. Roast:
    • Return the bacon-wrapped chicken to the skillet or transfer it to a rimmed baking sheet.
    • Roast in the preheated oven until the chicken is cooked through, approximately 30–40 minutes.
  8. Crisp the Bacon:
    • Increase the oven temperature to 400°F (200°C).
    • Continue roasting until the bacon is browned and crisp, and a meat thermometer registers 150°F (65°C) when inserted into the roast, which should take an additional 5–10 minutes.
  9. Rest and Serve:
    • Transfer the bacon-wrapped stuffed chicken to a serving platter and let it rest for at least 40 minutes before slicing, which will result in neater cuts.
    • If needed, reheat the chicken quickly, covered in the oven.
    • Serve with pan juices and garnish with fresh thyme sprigs if desired.

Enjoy your Bacon-Wrapped Stuffed Chicken with Dried Tomatoes and Cheese!