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Chesswood Recipes

Chicken & Bacon Parcels stuffed with Garlic Mushrooms

These garlicky parcels go great with roasted baby new potatoes and some fresh green vegetables.


  1. Carefully open breasts along centre, like a book. Place between two sheets of cling film on a chopping board and beat out, until about 1cm thick.
  2. Empty the two pots of Chesswood mushrooms into a mixing bowl and add two finely chopped garlic cloves. Divide the mixture into 4 and add to the centre of each breast and gently roll up each breast, tucking in the ends to prevent the sauce oozing out.
  3. Place the bacon rashers on a chopping board and using the back of a knife blade stretch the bacon to almost double its length. Wrap a couple of rashers around each breast and secure with wooded cocktail sticks then chill until required.
  4. Heat the oil in a non stick frying pan. Remove the cocktail sticks and cook the wrapped chicken over a moderate heat for 10 minutes on each side until golden brown. Transfer to a warm oven.
  5. Pour the wine into a pan and ‘deglaze’ using a wooden spoon to scrape any dark tasty bits off the base of the pan. Let the wine bubble and reduce, then whisk in the butter, mustard and parsley.
  6. Serve the chicken with a spoonful or two of the hot whisked sauce and garnish with watercress.

Ready in: 35 minutes

Serves 4-6


  • 4 skinless chicken breasts
  • 2x200g Chesswood creamed mushrooms
  • 2 cloves of Garlic
  • 8-10 rashers of smokey bacon
  • 2  tsp veg oil
  • 200ml dry white wine
  • 25g butter 2 tsp Dijon mustard
  • 1 tsp freshly chopped parsley
  • Fresh watercress to garnish
  • Salt and black pepper