Chicken breasts with parsley, bacon and avocado salsa

Served with a walnut and avocado salsa, Alex Mackay's bacon-wrapped chicken breasts make a great mid-week dinner
By Alex Mackay
Chicken breasts with parsley, bacon and avocado salsa
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 4 skinless chicken breasts
  • 80 g unsalted butter, softened
  • 2 cloves garlic, peeled and finely chopped
  • 1 small bunch flat leaf parsley, leaves only, sliced
  • 1 pinches black pepper
  • 12 rashers of streaky bacon

For the Avocado Salsa

  • 2 tbsp white wine vinegar
  • 1 tbsp water
  • 1 pinches salt and black pepper
  • 1 tsp sugar
  • 40 ml walnut oil
  • 50 ml vegetable oil
  • 16 walnut halves
  • 1 small red onion, peeled and finely diced
  • 2 ripe medium avocado
  • 125 g spinach leaves, washed and dried


1. Preheat the oven to 190C/gas 5. 2. Lay the chicken breasts upside down on a chopping board and fold back the fillet from each breast. 3. Mix together the butter, garlic and half the parsley in a small bowl. Season well.4. Stuff the herby butter between the fillet grooves of each breast. Fold each fillet back over the herb butter and season the meat. 5. Wrap each breast in three rashers of streaky bacon. The overlap should meet on the underside of the breast and neatly hold the fillet in place. 6. Bake for 20 minutes, until the bacon is crisp and the meat juices run clear from the chicken. 7. For the avocado salsa, whisk together the white wine vinegar, water, seasoning, a little sugar and the oils. Stir in the walnuts and diced red onion. 8. Halve the avocados, cut into large chunks and toss through the vinaigrette. Set aside. 9. Allow the chicken to rest for 5 minutes after cooking. Cut each breast into four. 10. Toss together the avocados with the baby spinach and the remaining parsley. Generously pile the salad on a plate and serve the sliced chicken breasts on top.

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