The Ballybrack Wrap
If protein is your game then these ballybrack wraps are for you. Chicken breast gets stuffed with sausage and cheese and wrapped in bacon and baked for savory, filling main dish.
93% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 1 serving
- 1 chicken breast
- 1 chipolata sausage
- 2 slices edam cheese
- 2 slices bacon, halved, or 3-4 streaky bacon slices
Seasoning
- ½ teaspoon paprika, smoked is good too!
- ½ teaspoon garlic granules
- ½ teaspoon pepper
- 1 pinch salt
Nutrition Info
- Calories 305
- Fat 9g
- Carbs 1g
- Fiber 0g
- Sugar 0g
- Protein 50g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 200°C (400°F).
- Prep all of the ingredients first to avoid touching things with chicken fingers. Slice the bacon, remove the cheese and sausage from their packaging, etc.
- Mix together all of the seasonings.
- Place the chicken breast on a sheet of clingfilm, then cut it horizontally 95% of the way through to butterfly it.
- Wrap it in the clingfilm, then thin it out by bashing it with a rolling pin.
- Season the chicken, then wrap the sausage in a slice of cheese and put in the centre of the flattened out chicken.
- Roll it up, then season the other side of the chicken.
- Wrap the chicken in one or two more slices of cheese and season the remaining side of the chicken.
- Wrap the bacon around the cheesy chicken nice and tight.
- Transfer to a tray and bake for 25 minutes.
- Enjoy!
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