Apple bacon stuffed chicken with fennel, also known as when comfort food becomes healthy food. Seriously, this recipe captures the full effect of that warm, cozy meal you want to come home to on a cold, dreary day. And oh, did I mention the health benefits? Fennel is an excellent source of Vitamin C, as are apples, which is perfect during winter months to help boost the immune system. Fennel has also been known to help soothe tummy aches and aid in indigestion.

Fennel has a very distinct flavor, when eaten raw it is crunchy like an apple yet tastes like black licorice. When roasted, fennel becomes soft and a bit sweeter. Fennel and apple are an excellent flavor combination and tastes incredible when combined with the smokiness of the bacon. I always tend to make a little extra of the fennel-apple-bacon mixture and use as a garnish, pair with pork chops or fish, or even toss in with a salad the next day.

I absolutely love fennel and urge you to give this simple recipe a try! Comment below and let me know how you like it or any variations you tried!

 
Apple Bacon Stuffed Chicken with Fennel
 

Apple Bacon Stuffed Chicken Fennel

Apple Bacon Stuffed Chicken with Fennel


Makes Makes 2 servings | Cook Time 40 minutes

Fennel and apple are an excellent flavor combination that taste incredible when combined with the smokiness of bacon in this stuffed chicken recipe.


Ingredients

2 chicken breasts
5 pieces smoked bacon
1 fennel bulb
1/2 yellow onion
1 fuji apple
Himalayan salt, to tast

Directions

Slice smoked bacon into pieces and fry until cooked. Set aside and reserve bacon grease for later.

Slice apple, fennel and onion. Drizzle with olive oil, sprinkle with seasoning and bake at 400°F for 10-12 minutes until soft. Remove from oven and toss gently with bacon pieces.

Season chicken with salt and slice a thin opening on the thick side of the breast.

Stuff chicken with fennel apple and bacon mixture. Drizzle chicken with bacon grease.

Bake at 400°F for 15-20 minutes until chicken cooked all the way through.

Serve garnished with more fennel, apple, and bacon.


This recipe was submitted by Carley Smith from Fairy Gutmother. See the original here.

Comment