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Few dishes manage to combine simplicity and sophistication like this Chicken Medallion with Bacon. This recipe pleases all palates: it is easy to prepare, has a beautiful presentation and the irresistible flavor of the combination of tender chicken and crispy bacon. A perfect choice for both an everyday lunch and a special dinner.
Whether grilled, baked or made in an air fryer, chicken medallions are a great way to vary your menu without any hassle. Below, you will find a practical recipe with tips to ensure the perfect consistency and maximum flavor.
Ingredients (for 4 people)
- 4 chicken breast fillets cut into wide strips (or large cubes)
- 8 slices of bacon (one per medallion)
- 2 crushed garlic cloves
- Juice of 1 lemon or 1 tablespoon of mustard
- 1 teaspoon sweet or smoked paprika
- Salt and pepper to taste.
- Toothpicks or cooking string
- Olive oil for greasing
Preparation:
1. Season the Chicken
Season the chicken pieces with garlic, lemon (or mustard), paprika, salt and pepper. Leave to marinate for at least 30 minutes in the refrigerator. The longer, the more flavor!
2. Assemble the Medallions
Take each piece of chicken and wrap a slice of bacon around it, forming a “medallion.” Secure with a toothpick or tie with kitchen twine to maintain the shape.
3. Choose the Preparation Method
In the Frying Pan:
Heat a non-stick frying pan with a drizzle of olive oil. Brown the medallions over medium heat, turning to brown all sides. Cover and cook for another 5 minutes until the chicken is fully cooked.
In the oven:
Place the medallions on a lightly greased baking sheet. Bake in a preheated oven at 200°C for about 25 to 30 minutes, or until the bacon is crispy and the chicken is cooked through.
In the Air Fryer:
Place the medallions in the air fryer basket and bake at 200°C for about 15 to 20 minutes, turning halfway through.
Suggestions for Follow-up
- White rice with herbs
- Mashed potatoes or rustic potatoes
- Green salad with yogurt dressing
- Oven-roasted vegetables
Chef's Tips
- Avoid very thin pieces of chicken, so they don't become dry.
- You can stuff the medallions with cheese, herbs or even a leek paste for a more sophisticated version.
- For a sweet and sour touch, brush the medallions with honey and mustard in the last few minutes of baking.