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When I last made a batch of chimichurri, I inhaled the green, pungent mixture and chicken was all I could think about. My sister in law in Buenos Aires roasts chicken portions drizzled with oil and then scatters chopped garlic and parsley over the top just before serving. And so I made this, with the addition of the salty, smoky bacon which protects the chicken while it's cooking. Best served with your favourite veggie fries or a salad.
Bacon-Wrapped Chimichurri-Stuffed Chicken Breast
from my ebook SPICE
4 free-range chicken breasts
18 rashers of smoked, streaky bacon
4 teaspoons freshly made chimichurri salsa
(for AIP, just make the chimichurri without the paprika or black pepper in the recipe above - you'll still get the pungent main chimichurri flavour)
Get your oven on to 200ºC.
If the chicken breast still has the small strip of fillet attached, gently remove it. Then, with a sharp knife, make a cut along the side of the breast, being careful not to cut all the way through to the other side. Make the cut along the length of the breast, so you taste the chimichurri all the way through the chicken portion.
Once you've cut a pocket into the chicken, dab one teaspoonful of chimichurri onto each breast (being careful not to touch the chicken with the spoon and then stick it back in the sauce if you're saving more sauce for later). With your fingers, smear the chimichurri along the whole of the breast and then close it up, pushing the fillet in to help seal the gap, if you can.
Gently wrap with the bacon and place on a shallow roasting tray - it helps if you make sure the loose ends of the bacon are underneath the breast so it doesn't unravel while cooking.
Cook for 15 minutes and rest for 5. Cut into the chicken to make sure it's cooked - if not, put them back in for a little longer until the chicken is completely cooked through. Serve hot.
Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here.