This is my take on a classic chicken breast stuffed with garlic butter and wrapped in bacon. For this I’ve added a layer of ground ivy leaves which really gives a boost to the flavours, and I’ve used garlic butter that I made from wild garlic, but you can make your own or use shop bought. I’ve also served it on mixed salad leaves with a few dandelion and garlic mustard leaves thrown in.
Ingredients:
- 2 chicken breasts
- 4 rashers of unsmoked bacon
- A handful of ground ivy leaves (enough to cover the rashers of bacon
- A “finger-sized” portion of wild garlic butter (optional)
- Mixed salad leaves and foraged salad leaves.
Method:
- Boil a pan of water, drop in your ground ivy leaves, then immediately scoop them out and place them in a bowl of cold water.
- Lay four rashers of bacon out and cover the bacon with the ground ivy leaves.
- Place one chicken breast across two rashers of bacon.
- If you’re using garlic butter, place it inside the chicken breast now.
- Roll up the bacon rashers over the chicken breasts.
- Transfer to a baking sheet and put it in a pre-heated over at 200 degrees for 20 to 30 minutes.
- Remove from the over and slice before serving over a mixed leaf salad.
