Here I've combined two methods of cooking stuffed chicken breasts; the breasts are stuffed with sage butter then spread with dijon mustard and wrapped in streaky bacon. I usually cook potatoes and peas as side dishes, and when they are ready I drain them and toss them in the remainder of the sage butter then serve. Enjoy - Pierro!
Made this for birthday dinner and it went down a treat. I adjusted the recipe slightly as I was cooking 6 chicken breasts; I made 250g of the sage butter and there was plenty left over after filling all 6 chicken breasts. Freeze the butter mixture before using it, it made it much easier to cut and fill the chicken. - 18 Jul 2011 (Review from Allrecipes UK & Ireland)
Just made this for the family, and they LOVED it! Got lots of sage butter left over, so that's in the freezer for next time. The bacon was lovely and crispy, and the chicken was so moist and full of flavour. Served with Jersey Royals, carrots and green beans and the cooking juices were lovely poured over the top - absolutely delicious! Thank you! - 04 Jul 2013 (Review from Allrecipes UK & Ireland)