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5 from 1 vote

Wild Garlic Chicken Wrapped in Bacon With Creamy Mustard Sauce

This wild garlic chicken wrapped in bacon and served with creamy mustard sauce made using pan fried chicken drippings, is loaded with flavor. Tastes great served with pasta, rice or bread.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: European, German
Keyword: recipes with wild garlic, stuffed chicken, stuffed chicken breasts, 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.