Stuffed Chicken & Bacon

A quick and delicious alternative for a no fuss Thanksgiving dinner! My favourite festive recipe that will ensure happy mouths and minimal stress.

Serves 2

Cooks in 35 Minutes


  • 2 chicken fillets – butterflied




  • 4 tbsp. ground almond or 60g whole almonds milled
  • 2 cloves of garlic peeled and crushed
  • 1 tbsp. dried rosemary
  • 1 tbsp. melted coconut oil
  • 1/2 tbsp. dried thyme
  • ½ tbsp. dried sage
  • 1/2 pink lady grated
  • Pinch sea salt
  • 4 slices bacon


  1. Preheat the oven to 210•C
  2. Start by preparing the stuffing in a blender. Add all the stuffing ingredients and blend into a dry paste.
  3. Place the chicken fillets on a clean surface fully stretched out. Add 2 and 1/2 tbsp. of the stuffing mix at one end of each fillet and roll up to conceal the stuffing mix by closing each end and side tightly.
  4. Finish by wrapping 2 slices of bacon around each rolled breast.
  5. Place on a lined or nonstick tray and bake for 25-30 minutes until cooked through.