Chicken

Bacon-wrapped chicken and cheese loaf

Diced chicken breasts, cheese, sour cream, and eggs baked in a smoked bacon-lined loaf pan, then browned with more cheese. Serves 8.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
1 min
Cook time
40 min
Total time
55 min
Temperature
170 °C (340 °F)
Servings
8 servings
Difficulty
Easy
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This baked chicken loaf is shaped in a ridged loaf pan known in Slovakia as a srnčí chrbát, or “deer’s back,” and wrapped in Orava bacon, a Slovak smoked bacon. Diced chicken is mixed with sour cream, eggs, parsley, and grated cheese, then packed into the bacon-lined pan. It bakes for about 40 minutes at 170 °C (340 °F), then is turned out, sprinkled with cheese, and baked until golden. Let it cool slightly before slicing. The recipe makes eight reasonably priced servings.

Ingredients

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Instructions

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  1. Cut the chicken into cubes, season with salt and pepper, and let stand briefly. Mix the sour cream, eggs, and 3 tbsp all-purpose flour until smooth. Add salt, pepper, parsley, and 100 g grated cheese, then stir in the chicken.

  2. Grease a ridged loaf pan and coat it with breadcrumbs. Line it with slices of Orava bacon, leaving the ends hanging over the edges. Fill the pan with the chicken mixture and fold the bacon over the top.

  3. Bake in a preheated oven at 170 °C (340 °F) for about 40 minutes. Set the pan on a baking sheet to catch any juices that may leak out during baking. Turn out the baked loaf, sprinkle with grated cheese, and return to the oven until golden.

    Let cool slightly before slicing.

Tip: Overlap the bacon slices slightly when lining the pan so there are no gaps after turning out the loaf. The juices released when you insert a knife into the center must run clear.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
329 kcal
Protein
33 g
Carbohydrates
4.1 g
of which sugars
0.4 g
Fat
19 g
of which saturates
8.2 g
Fiber
0.2 g
Salt
1.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracie prsia v srnčom kabáte so slaninou a syrom

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