Looking for a chicken recipe that feels special without being complicated?
This Bacon-Wrapped Stuffed Chicken with Creamy White Wine Sauce is the perfect balance between comfort food and elegant dining.
Tender chicken breasts are filled with a flavourful stuffing of sautéed leeks, feta cheese, garlic, oregano, and sun-dried tomatoes. Each piece is carefully rolled, wrapped in crispy bacon, and roasted until golden and juicy. To finish, it’s served with a silky white wine sauce that brings everything together beautifully.
Simple ingredients, big flavor, and a result that always gets compliments.
If you’re searching for a chicken recipe that’s easy to make but rich in taste, this one deserves a place on your table.
Cook with love. Share with joy.
— OnushKitchen
Ingredients:
- 2 Chicken breast
- 1 Leek
- 200 g Feta Cheese
- 4-5 Sun Dried Tomatoes
- Dried Oregano
- 2 Cloves of garlic
- Salt and Pepper
- Bacon
Ingredients for the White wine Sauce:
- 65 g Butter
- 1 Onion
- 50 ml White Wine
- 70 ml Chicken Broth
- 65 ml Cream
- Fresh Rosemary
- Salt and Pepper
Procedure
- Start by prepare the stuffing. Heat a little olive oil in a pan and sauté the leeks over medium heat until soft and fragrant. Remove from heat and let them cool slightly.
In a bowl, crumble the feta cheese and combine with minced garlic, dried oregano, and finely chopped sun-dried tomatoes. Mix well until evenly combined. - Prepare the chicken. Place the chicken breasts on a cutting board and carefully butterfly them open, being careful not to cut all the way through. Spread a even layer of sautéed leeks over the filled chicken breast fallowed by the feta cheese filling.
- Roll and wrap. Gently roll the stuffed chicken breasts into a neat log shape. Wrap each one tightly with bacon slices, slightly overlapping them to hold everything together.
- Roast the chicken. Place the bacon-wrapped chicken in a baking dish and roast in a preheated oven at 180°C for about 30–35 minutes, or until the chicken is fully cooked and the bacon is golden and crispy.
- Prepare the white wine sauce. While the chicken is roasting, heat a pan with a little oil or butter. Sauté the onions until soft and translucent, then add the garlic and cook briefly until fragrant.
Pour in the chicken broth and let it simmer until reduced by half. Add the white wine and reduce again until the flavour concentrates.
Stir in the double cream and let the sauce gently simmer until thick and silky. Season to taste. - Serve. Slice the bacon-wrapped chicken and spoon the creamy white wine sauce over the top. Serve with your side dish of choice — roasted vegetables, mashed potatoes, or a fresh salad all work beautifully.
