Ajeen Beckford Bacon Wrap Chicken – a delicious recipe with chicken breasts, cheddar cheese, bacon, salt, black pepper, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook Callaloo keep it crunchy, cool and set aside, grate cheese and add to Callaloo.
2
Season chicken breast with salt and pepper.
3
core breast and stuffed it with callaloo.
4
wrap chicken breast with bacon then wrap the breast in foil.
5
boil the breast for 20 minute unwrap breast from foil and sear in a frying pan until golden brown.
6
set aside to rest.
7
combine white wine and cream in a sauce pan with butter and allow to reduce.
8
add half the amount of scallion and seasoned with pepper and salt, in another sauce pan add tomato juice, tomato paste and red wine with sugar and remaining onion and scallion and allow to reduce to a 3rd of the amount.
9
slice chicken and served.
10
use red wine reduce to frame foods in plate and topped chicken with white wine reduce.
1004
kcal
Calories
62
g
Fat
16
g
Carbs
94
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 lbs chicken breasts, 6 ounces Callaloo, 4 ounces sharp cheddar cheese, 5 slices bacon, and more.
Yes, Ajeen Beckford Bacon Wrap Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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