Double-Pork Stuffed Chicken Breasts
- Ready in: 1 Hour
- Serves: 4
- Complexity: medium
- 4 Chicken Breasts (pastured preferred)
- 3/4-1 Lb Ground Pork
- 1 Shallot (finely chopped)
- 1/4 Cup Parlsey (chopped)
- 1 Teaspoon Black Pepper
- 1 Teaspoon Celery Salt
- 1/2 Teaspoon Allspice
- 1 Lb Bacon
Preheat oven to 375 degrees.
Heat a skillet (cast iron for me!) to Medium and saute the ground pork, shallot, parsley, and half of the spices until pork is nearly cooked but slightly pink.
Butterfly the chicken breasts (slice through the thinner side towards the meatier side but not all the way to lay it flat). Pound them slightly to flatten the meat a bit (I lay a sheet of saran wrap down to avoid splatter effects - thanks Alton Brown). Sprinkle the remaining spices evenly over the chicken breasts.
Spoon equal amounts of the pork filling on one side of each chicken breast and then fold over the other side.
Wrap bacon around the chicken snugly, covering the entire chicken. The bacon will shrink up as it bakes holding things together. Toothpicks may also be helpful if you have overfilled the chicken.
Bake for 25 minutes uncovered on a sheet pan and then for about 3-4 minutes under the broiler to crisp up the bacon.
I love these things and they are even good for breakfast (hot or cold).