Chicken breast, stuffed with cheese and nuts, wrapped in bacon and zucchini, and braided into a puff pastry. Baked low-calorie chicken breast with cream cheese and walnuts, in crispy smoked bacon and roasted zucchini, in a dough sprinkled with sesame seeds, is a perfect main dish for holiday dinner. Chicken breast can be prepared in advance – and even frozen – and put in the oven before the arrival of the guests. Want more chicken recipes? Try French Cordon Bleu, or Italian chicken breast stuffed with mozzarella and olives.

Braided Chicken Breast

Ingredients (2 servings)

braided chicken  breast with cheese ingredients
  • 350 g Chicken Breast
  • 1 Zucchini (~ 150g)
  • 25 g Smoked bacon (4 slices)
  • 2 Bay Leaves
  • 1 Garlic Clove
  • Olive oil
  • Salt
  • Pepper

For the filling

  • 50 g Cream Cheese (like Philadelphia)
  • 20 g Walnuts
  • 1 Pack of Puff Pastry
  • 1 Egg
  • 2 tbsp Sesame Seeds

Instructions

Cut zucchini lengthwise into thin slices (2-3 mm).

Grease a frying pan with olive oil. Fry the zucchini slices over medium heat on both sides until golden brown.

Chop walnuts with a knife. Put cream cheese into a bowl, add chopped nuts. Salt, pepper, add a spoonful of olive oil, stir.

Clean chicken breast from bones and fat. Make a pocket in the chicken breast with a sharp knife. Salt and pepper breast and pocket, grease with olive oil.

Fill the breast with cream cheese with nuts using a teaspoon.

Cover the breast with a zucchini stripe. Put a slice of bacon at half of the width of a zucchini slice, repeat with zucchini strip and again bacon. Wrap whole chicken breast in zucchini and bacon. Wrap the finished breast with cling film. Put in the refrigerator for 1 hour. *
*Prepared chicken breast can be left in the refrigerator overnight so you can prepare them for the holiday table in advance.

Crush garlic clove with a knife blade.

Remove the chicken breast from the refrigerator, remove the cling film.

Preheat frying pan with 2-3 tablespoons of olive oil over medium heat. Add garlic and two bay leaves. Put stuffed breast in the pan. Fry until golden brown on all sides. Remove from heat, leave to cool.

Cut the dough with a knife into strips about 5 mm wide. Put the strips crosswise on the chicken breast, fill the ends of the strips down and fasten one to the other.

Put the finished stuffed chicken breasts on a sheet of baking paper on the wire rack.

Beat the egg with a fork in a bowl, brush the surface of the net with a beaten egg. Sprinkle with sesame seeds.
Bake for ~ 40 minutes at 200C.

Chef Tips

  • Stuffed breasts, wrapped with cling film can be frozen and stored for 2 months in the freezer. In this case, do not use nuts for the filling – they will lose their taste, and replace them, for example, with black pitted olives or savoury marinated green olives. Defrost in the refrigerator.
Braided chicken stuffed chicken breast
Braided chicken – stuffed chicken breast
    Chicken breast, stuffed with cheese and nuts, wrapped in bacon and zucchini, and braided into a puff pastry.

    Stuffed Chicken Breast - Braided Chicken

    Servings: 2

Ingredients

  • 350 g Chicken Breast
  • 1 Zucchini (~ 150g)
  • 25 g Smoked bacon (4 slices)
  • 2 Bay Leaves
  • 1 Garlic Clove
  • Olive oil
  • Salt
  • Pepper
  • 50 g Cream Cheese (like Philadelphia)
  • 20 g Walnuts
  • 1 Pack of Puff Pastry
  • 1 Egg
  • 2 tbsp Sesame Seeds

Instructions

  1. Cut zucchini lengthwise into thin slices Fry the zucchini slices until golden brown Chop walnuts, mix with cream cheese Salt, pepper, add a spoonful of olive oil, stir
  2. Make a pocket in the chicken breast with a knife Salt and pepper the breast and pocket, grease with olive oil Fill the breast with cream cheese Wrap whole chicken breast in zucchini and bacon Wrap the finished breast with cling film Put in the refrigerator for 1 hour.
  3. Crush garlic clove with a knife blade. Preheat frying pan with 2-3 tbsp of olive Add garlic and two bay leaves Put stuffed breast, fry until golden brown Remove from heat, leave to cool.
  4. Cut the dough into strips about 5 mm wide Put the strips crosswise on the chicken breast Put the finished chicken breasts on a sheet of baking paper on the wire rack Brush the surface of the net with a beaten egg Sprinkle with sesame seeds Bake for ~ 40 minutes at 200 C
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