It”s a simple recipe with only a few ingredients, perfect for busy weekdays. The juicy prunes keep the chicken moist inside, gently injecting all the fruity flavor while the smoked bacon seals the meat completely. Sometimes my father prepares the meat a day before and lets it mature in tomato sauce, just for the sake of extra aromas.
4 chicken breast fillet
10 smoked bacon rashers
100 ml champagne
150 g prune
1 teaspoon thyme leaves
2 tablespoon butter
Soak the prunes into the champagne for at least 30 minutes. Grease a small but deep baking tray with butter.
Slice the chicken breasts in half so you get 2 large pieces from each one and season with salt and pepper. Put 2-3 prunes in the middle, sprinkle some thyme over then tightly wrap the bacon around and place on a baking tray. Pour over the remaining champagne and cover with tin foil.
Put in the preheated oven and cook for 30 minutes on 200°C then remove the foil and roast for 10 minutes on 190°C.
Tip: Prepare the meat one day before, and marinade in a tomato sauce and BBQ mixture.
Cooking time: 50minutes
Calories: 462 Carbs:24.7 g Protein: 68.6 g Fat: 24.1