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Wild Garlic Chicken Wrapped in Bacon With Cheese

Wild Garlic Chicken Wrapped in Bacon With Cheese

This chicken breasts stuffed with cheese and wild garlic and wrapped in bacon recipe with a creamy sauce is a family favorite. It’s simple and quick to make and loaded with flavor.

Such a great way to use wild garlic when in season. Tastes great served with pasta, rice or bread. 

My neighbor, Barbara, brought me wild garlic, a couple of days ago, that she foraged and I made this wild garlic stuffed chicken roulade wrapped in bacon recipe that’s packed with flavor.

What is wild garlic

Wild garlic is a wild-growing part of the allium family which includes chives, leeks, onions and garlic. It’s found in Europe and Northern Asia from the beginning of March to May.

The best time to harvest it however, is when it’s young. Once it’s produced flowers open, it becomes tough to chew as the leaves get older and it tastes bitter. One of the benefits of wild garlic is that is believed to be most efficient at lowering blood pressure.

Since wild garlic is seasonal and not found everywhere, you can can substitute wild garlic with spinach, fresh basil or leeks.

What you’ll need to make wild garlic stuffed chicken breast and creamy sauce

For stuffed chicken:

  • 150 g (5.3 oz) wild garlic
  • 4 boneless skinless chicken breasts, ca. 200 g (7 oz) each
  • salt and pepper
  • 16 bacon slices
  • 1 tablespoon cream cheese
  • a handful grated mild cheese
  • ca. 3 tablespoons olive oil for searing

For the creamy wild garlic sauce:

  • 2 tablespoons cream cheese
  • 1 tablespoon sour cream
  • 4 wild garlic leaves (or of whatever you’re using)
  • ½ teaspoon mustard
  • ¼ teaspoon lemon juice/vinegar
  • 250 ml (8.5 oz/ 1 cup) vegetable stock
  • 2 tablespoons plain flour
  • 1 tablespoon butter

How to make wild garlic stuffed chicken with bacon

Wash wild garlic leaves very well and blanch them. Let cool and squeeze out the water. I used the hands.

Next pat dry chicken breasts with paper towels. Then cut a pocket into each and every chicken breast to hold the filling.

Season with salt and pepper.

Rub the pockets with cream cheese and stuff with grated cheese and wild garlic.

Close the pockets and wrap with bacon around them. You need 4 bacon slices per roulade. Use toothpicks to fix the bacon.

Preheat the oven to 200 °C (392 °F) with the empty roasting pan that you’ll be using later in it. (In this way the bacon will become nicely crispy later).

Heat oil in medium skillet over medium – high heat until shimmering. Sear the roulades on all sides.

Transfer them to the preheated roasting pan and bake for 20 minutes.

How to make wild garlic cream sauce

In the meantime wash the 4 wild garlic leaves and chop them in small pieces.

Heat the skillet that you previously used to sear the roulades. Melt the butter and add the chopped leaves. Saute for 2 minutes.

Add all the sauce ingredients except vegetable stock. Mix well.

Add vegetable stock to the mixture slowly while whisking continuously, until very smooth.

Bring to a boil and let simmer for 5 – 8 minutes, stirring constantly. Season with salt and pepper and serve with the stuffed chicken breasts.

What to serve with wild garlic stuffed chicken

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5 from 1 vote

Wild Garlic Chicken Wrapped in Bacon With Cheese

This chicken breasts stuffed with cheese and wild garlic and wrapped in bacon recipe with a creamy sauce is a family favorite. It's simple and quick to make and loaded with flavor. Such a great way to use wild garlic when in season. Tastes great served with pasta, rice or bread.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: European
Keyword: how to, Low carb, recipes with wild garlic, stuffed chicken, stuffed chicken breasts, weeknight dinner, wild garlic, wild garlic chicken breasts
Servings: 4 servings
Author: Ester | esterkocht.com

Ingredients

For the stuffed chicken

  • 150 g (5.3 oz) fresh wild garlic leaves
  • 4 boneless skinless chicken breasts,  ca. 200 g (7 oz) each
  • 16 bacon slices
  • 1 tablespoon  cream cheese
  • a handful grated cheese mild
  • salt and pepper to taste
  • 3  tablespoons olive oil for searing

For the wild garlic cream sauce

  • 2  tablespoons cream cheese
  • 1  tablespoon  sour cream
  • 4 wild garlic leaves (or of whatever you're using)
  • ½  teaspoon  mustard
  • ¼  teaspoon lemon juice or vinegar
  • 250  ml (8.5 fl oz/ 1 cup) vegetable stock
  • 2 tablespoons  plain flour/ all purpose flour
  • 1 tablespoon  butter

Instructions

  • Wash wild garlic leaves very well, blanch them and let cool. Using your hands squeeze out the water.
  • Pat dry chicken breasts with paper towels. Cut a pocket into each and every chicken breast to hold the filling. Season with salt and pepper.
  • Rub the pockets with cream cheese and stuff with grated cheese and wild garlic. Close the pockets and wrap with bacon around them. You need 4 bacon slices per roulade. Use toothpicks to fix the bacon.
  • Preheat the oven to 200 °C (392 °F) (with both top and bottom heat), with the empty roasting pan that you'll be using later in it. (In this way the bacon will become nicely crispy later).
  • Heat oil in medium skillet over medium - high heat until shimmering. Sear the roulades on all sides. Transfer them to the preheated roasting pan and bake for 20 minutes.
  • In the meantime wash the 4 wild garlic leaves and chop them in small pieces. Heat the skillet that you previously used to sear the roulades. Melt the butter and add the chopped leaves.
  • Saute for 2 minutes. Add all the sauce ingredients except the vegetable stock and mix well. Add the vegetable stock to the mixture slowly while whisking continuously, until very smooth. Bring to a boil and let simmer for 5 – 8 minutes, stirrying constantly. Season with salt and pepper. Serve immediately with any side of your choice.

Did you make this stuffed wild chicken and wild garlic cream sauce recipe? I’d love to hear from you! Simply write a review and add rating to it.

Recipe Rating




Tumelo

Monday 14th of May 2018

Greetings. I'm on a food journey and it's been great to start a new food chapter under Esters guidance. So helpful and simplistic! Made the chicken roulade and it turned out amazingly! It was lit! Just baked the apple crumble and as a beginner I'll improve with more practice. Keep dishing up recipes Ester..we see you girl!

Ester

Monday 21st of May 2018

Thanks so much, Tumelo! I appreciate the kind words so much! I wish you all the best on your food journey!