Chicken and sage butter alla Pierro!!

    30 minutes

    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!

    Victoria, Australia
    2 people made this

    Serves: 2 

    • 2 chicken breasts, skin removed
    • 6 rashers streaky bacon
    • dijon mustard for spreading over the chicken
    • 3 tablespoons chopped sage
    • 250g butter

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat butter in pan till melted, stir in the sage, cook for a few minutes, then cool in the fridge.
    2. Slice open the chicken breasts. When the butter is set, place one third inside each of the chicken breasts. Fold over and spread mustard over the outside of the breasts and wrap each breast in 3 slices of the bacon.
    3. Cook breasts in olive oil til the bacon is crisp on both sides then place on a plate and keep warm in an oven preheated to 150 degrees C.

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    Reviews in English (2)


    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)