This wild garlic chicken wrapped in bacon and served with creamy mustard sauce made using pan fried chicken drippings, is loaded with flavor.
Made with chicken breasts that are stuffed with fresh wild garlic and two kinds of cheese and wrapped in bacon. Then pan fried and finished off in the oven. The pan drippings from chicken breasts were used to make a delicious creamy mustard sauce.
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
- With potatoes – like this skillet fried potatoes, baked potatoes or Bratkartoffeln
- Over rice dishes – like this yellow rice with raisins or coconut rice
- Bread dumpling or pap
More chicken recipes
Wild Garlic Chicken Wrapped in Bacon With Creamy Mustard Sauce
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.
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!