Stuffed Chicken Breast Wrapped in Bacon

chefjeanpierre.com

Cheryl Reiter

youtu.be/2g5H0UimYJg

subheading: For the Stuffing:

7 to 8 ounces Spicy Italian Sausage

2 tablespoons Fresh Parsley chopped

1 tablespoon Garlic chopped

1 tablespoon Dried Apricot finely diced

1 tablespoon Sundried Tomatoes finely chopped

2 ounces of Genoa Salami diced into very small dice

¼ cup Bread Crumbs

1 whole Egg

Salt and pepper to taste (the Chef did not add any, because his sausage was already seasoned and very spicy)

subheading: For the Bacon and Ham:

One pound Bacon slices

4 ounces Ham Slices

subheading: For the Chicken:

2 large Chicken Breasts (about 12 to 14 ounces)

subheading: For the Sauce:

2 ounces Sweet Butter

¼ cup Shallots finely chopped

1 teaspoon Fresh Thyme finely chopped

1 cup Chicken Stock

2 tablespoons Dijon Mustard

1 teaspoon Chives chopped

2 tablespoons Heavy Whipping Cream

Salt and Pepper to taste

Note: Ingredients may have been altered from the original.

Directions at chefjeanpierre.com

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