Bacon Chicken with Lavender

    Bacon Chicken with Lavender

    (12)
    17saves
    45min


    11 people made this

    Fresh chicken breasts wrapped with bacon, chilli flakes and sprigs of fresh lavender. They are baked until golden brown then topped with grated cheddar cheese.

    Ingredients
    Serves: 4 

    • 12 sprigs fresh lavender
    • 4 skinless boneless chicken breast fillets
    • 8 rashers of bacon
    • salt and pepper, to taste
    • chilli flakes, to taste
    • 130g cheddar cheese, grated

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 degrees C.
    2. Place three sprigs of lavender on top of each chicken breast fillet. Wrap two rashers of bacon around each piece of chicken, keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper and chilli flakes.
    3. Position the baking dish on the top shelf in the preheated oven. Bake chicken for 20 minutes, turning once. Turn again so the lavender is on top. Sprinkle with grated cheese. Continue baking until cheese has melted and chicken is no longer pink in the centre, about 10 minutes.
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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (13)

    Clarefisher
    3

    English Lavender is used for cooking. The flowers have a sweet-mild perfume/savoury flavour.Other Lavender's are high in camphor. Fine to keep the mozzies away not good for eating. If you want to make this recipe and don't have any English Lavender why not try it with Rosemary sprigs.  -  25 Nov 2011

    Clarefisher
    1

    Im on the Atkins Diet. Made this for dinner tonight. Yummy. Didn't have chilli flakes so used fresh chilli chopped fine.  -  25 Nov 2011

    by
    9

    Great stuff. I have two lavender plants (one silver frost lavender and one munstead lavender) and I was trying to figure out what to use them with. I tried this recipe with the Munstead lavender. Having great respect for the power of herbs, I only used two sprigs per chicken part. Thank you for such an easy but tasty recipe :o)  -  05 Jul 2008  (Review from Allrecipes USA and Canada)

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