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Given my love of simplicity and basics, here is a perfect recipe to celebrate the combination. It’s sort-of based on a Chicken Kiev where the butter oozes from the inside, except this baby gives you the added sensuality of the golden deliciousness oozing from the top!

Bacon-wrapped Chicken
with Garlic Butter


  • 100 g soft butter
  • 1 2 garlic cloves, finely chopped or grated
  • 30 ml parsley, finely chopped
  • 4 chicken breast fillets
  • lemon juice
  • salt and pepper
  • 4 rashers of streaky bacon
  • olive oil

Chef's hint: You can prepare less butter, the quantities given are generous! Or, you can serve smaller portions and reserve the leftover butter for tomorrow’s grilled fish! And remember, chicken that is overcooked is as dry as the mop used a week ago. So watch it, darling. Rather undercook and let it rest for longer, covered, than dishing up stringly bits of hard, dry pale flesh. Ugh.


First prepare the butter by mixing it with the garlic and parsley. Chill until required.

Cut off the slim end of each chicken breast (the tail end) and freeze for a future stir fry, stock or soup. Season the remaining chicken well with lemon juice, salt and pepper. Run the back of a knife smartly down the length of each bacon rasher to stretch it and to prevent curling. Now wrap a rasher around the outer edge of each piece of chicken and secure the ends with toothpicks. Brush liberally all over with olive oil and lightly brown in a heated oven-safe pan. Place the pan in the oven, preheated to 190 C and bake the chicken for ten minutes or just until cooked through. Remove from oven and allow to rest for 5 minutes.

Serve with a generous portion of garlic butter melting on top with some mashed potato and a crisp green salad on the side.

Serves 4