Bacon Wrapped Pesto Chicken
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Mediterranean flavors melt together to make every succulent bite taste delicious with this bacon wrapped pesto chicken recipe. The chicken is stuffed with feta, olives, and pesto, then wrapped up in salty bacon for the juiciest chicken with a crispy finish. This dish is fancy enough for a dinner party, but surprisingly easy enough to make for a weeknight meal, too.
Bacon and chicken pair so well together – the tenderness of the chicken highlights the savory crispness of the bacon. Add in the flavor trio of pesto, olives, and feta, and you’ve got yourself a star dish. This recipe makes us want to wrap a slice of bacon around everything!
Making a stuffed chicken breast wrapped in bacon might seem a little intimidating, but this recipe is surprisingly simple.
Ingredients needed
This recipe comes together with chicken, bacon, and a few Mediterranean flavors:
- Chicken breasts: Breasts work best for butterflying to add the yummy stuffing.
- Pesto: Gives a delicious herbal burst to the dish. You can use regular pesto, or Pesto Rosso, a pesto made with sun dried tomatoes.
- Feta cheese: Crumble feta for a creamy but salty note.
- Kalamata olives: Chopped, for a briny and savory addition.
- Bacon : Will be wrapped around the chicken to infuse it with a smoky flavor and crispy texture, while keeping the chicken juicy. Avoid thick cut bacon.
- Butter: To toast the pine nuts.
- Pine nuts: Adds a nutty, crunchy texture.
Tips for making bacon wrapped pesto chicken
- Prep smart – As you’ll be working with raw chicken, it’s best to prepare everything prior to starting. Chop your olives and crumble your feta, then get everything laid out and ready to go to minimize chances of cross contamination.
- Select your bacon – Use thin-cut bacon as it’s easier to wrap around the chicken and crisps up beautifully.
- Temperature control – Check that your chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius)
- Rest time – Allow the bacon-wrapped chicken to rest for a few minutes before serving, which helps the juices redistribute for a moist dish.
Recipe FAQs
Can I use jarred pesto?
Absolutely, jarred pesto makes this recipe a breeze. It’s convenient and tastes great. You’ll easily find basil pesto on the shelves, or you can also try red pesto, also known as pesto rosso, a sundried tomato pesto.
How do I stop my chicken breast from unraveling?
Wrap the bacon all the way around the chicken breast, completely encircling it to seal it. You can always use toothpicks or kitchen twine to secure it, too.
Can I use turkey bacon to reduce the fat?
Sure! Turkey bacon is suitable as a lower-fat alternative; it just may not crisp up in the same way, but is still a flavorful option.
Bacon Wrapped Pesto Chicken Recipe
Ingredients
- 4 chicken breasts
- 1 teaspoon black pepper
- 4 tablespoons pesto
- 4 tablespoons crumbled feta cheese
- 4 tablespoons chopped kalamata olives
- 12 slices bacon (NOT thick-cut)
- 1 teaspoon butter
- ¼ cup pine nuts
Instructions
- Start by butterflying your chicken. If your chicken breasts come with the chicken tender, remove it and save it for another recipe. Lay the chicken on a cutting board and place one hand on top to hold it steady. Starting at the thickest end, use a sharp knife to cut by cutting through the breast horizontally most of the way through the breast. Then, fold open the chicken like a book. Repeat with the remaining chicken breasts.4 chicken breasts
- Season the inside of the chicken with pepper and then spread 1 tablespoon of pesto over the inside of each chicken breast. Sprinkle one tablespoon of chopped olives and 1 tablespoon of feta cheese inside each chicken.4 tablespoons pesto, 4 tablespoons crumbled feta cheese, 4 tablespoons chopped kalamata olives, 1 teaspoon black pepper
- Close the chicken breast and then wrap each one in three pieces of bacon. Make sure that the bacon overlaps a little so that it sticks together. Tuck in the final end piece of bacon.12 slices bacon
- Sear the chicken in a large skillet over medium heat until the bacon is mostly crispy, about 10 minutes.
- Turn the heat down to medium-low and continue to cook the chicken for another 15 minutes, turning them several times, until they reach an internal temperature of 165 degrees Fahrenheit.
- Melt the butter in a small pan over medium heat. Add the pine nuts and let them toast for 2 minutes. Serve the chicken with the pine nuts over top.1 teaspoon butter, ¼ cup pine nuts
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
These were good. The bacon seemed to keep the chicken quite juicy. Thank you for the recipe.
You’re welcome!