Chicken in bacon, stuffed with Unagrande mozzarella

4 servings

60 minutes

Chicken wrapped in bacon and stuffed with Unagrande mozzarella is a gourmet dish of European cuisine that combines the tenderness of chicken fillet, the creamy softness of cheese, and the aromatic crispy crust of bacon. This recipe draws inspiration from Italian traditions where mozzarella cheese is an essential part of many dishes. Cooked in a multicooker, it retains all its juices and absorbs the aroma of mushroom sauce with white wine and cream, making the flavor rich and layered. The dish is perfect for dinner in a warm company, creating an atmosphere of coziness and gastronomic delight. It is served with salad and fresh herbs, adding brightness and freshness. A wonderful option for those who appreciate harmony of flavors and aesthetic presentation.

Energy value per serving

• Calories: 621.1
• Proteins: 35.6g
• Fats: 53.9g
• Carbohydrates: 4g

Ingredients

• Mozzarella cheese Unagrande: 250 g
• Chicken fillet: 300 g
• Bacon: 50 g
• White mushrooms: 100 g
• Champignons: 50 g
• Garlic: 1 clove
• Dry white wine: 50 ml
• Cream 11%: 250 ml
• Olive oil: 5 tbsp
• Spinach: to taste
• Onion-sibulet: 1 bunch

Cooking steps

1. Cut the chicken fillet lengthwise in half, but not all the way through, and open it like a book. Cover with plastic wrap and gently pound it.

   Required ingredients:

   • Chicken fillet: 300 g

2. Slice the Unagrande mozzarella.

   Required ingredients:

   • Mozzarella cheese Unagrande: 250 g

3. On half of each beaten fillet, place 2 slices of mozzarella, cover with the other half of the fillet, wrap with 2-3 slices of bacon, and tie with string. Place the resulting rolls in the multicooker bowl and fry on both sides until golden brown. Transfer to a plate and set aside.

   Required ingredients:

   • Mozzarella cheese Unagrande: 250 g
   • Bacon: 50 g

4. In the meantime, prepare the mushroom sauce. For this, clean the white mushrooms from sand and dirt, wash them well, and chop them coarsely. Finely chop the champignons (oyster mushrooms) and garlic.

   Required ingredients:

   • White mushrooms: 100 g
   • Champignons: 50 g
   • Garlic: 1 clove

5. Sauté mushrooms with garlic in a multicooker bowl with olive oil for 2-3 minutes, stirring. Pour in the wine and let it evaporate. Add cream, include the sautéed chicken, and cook on 'Stew' mode for 15 minutes. Season with salt at the end.

   Required ingredients:

   • White mushrooms: 100 g
   • Champignons: 50 g
   • Garlic: 1 clove
   • Olive oil: 5 tablespoon
   • Dry white wine: 50 ml
   • Cream 11%: 250 ml
   • Chicken fillet: 300 g
   • Spinach:  to taste

6. Then open the multicooker lid, place the remaining mozzarella slices on the chicken, and cook for another 4-5 minutes until the cheese melts slightly. Serve the cooked chicken with mushroom sauce and salad leaves, sprinkled with finely chopped green onions.

   Required ingredients:

   • Mozzarella cheese Unagrande: 250 g
   • Onion-sibulet: 1 bunch