Chicken stuffed with Parsnips and Fresh Herbs

Bacon Wrapped Chicken Stuffed with Parsnip Fresh Herb Puree

This was a recipe that was developed for an epic feast that my brother, and friend Adam needed to have.  It consisted of four parts, Bacon Wrapped Chicken, Boiled Corn, Mashed Butternut Squash Potatoes, and Alaskan Snow Crab and King Crab Legs.  That’s right, it was decadent.  Ohhhh soooo decadent.  Each one will have its own recipe page, but this is the first one because it has bacon in it!


So, why does this have Parsnips in it?  Because not many people know what parsnips are or how to cook them, and frankly I was one of them.  I still don’t really know what they are, but I know they taste like a mixture of Carrots and Celery with a texture of Potatoes.  They can be boiled, roasted, and treated just like potatoes in most cases.  For this bacon wrapped dish they were boiled then pureed, and then stuffed inside some chicken breasts!


Chicken stuffed with Parsnips and Fresh Herbs
Photography by Adam Latz




  • 1lb Package Bacon
  • 4 Skinless Boneless Chicken Breasts (With Fat Removed)
  • 1/4 Cup Fresh Oregano
  • 1/3 Cup Fresh Rosemary
  • 1/3 Cup Fresh Parsley
  • 1 Tsp Lemon Juice
  • 2 – 3 Medium Garlic Cloves
  • 5 -6 Medium Parsnips (Peeled)
  • 1 Tbsp Salt
  • 1 Tbsp Lemon Pepper
  • 1 Tbsp Butter



  1. Bring plenty of water to a boil in a Medium Sized Pot
  2. Chop the Parsnips and add them to the water
  3. Boil 10-15 minutes until softened
  4. In a small Pan that’s at Medium Heat add 2 Tsp Olive Oil
  5. Add the Garlic
  6. Saute for 2-3 minutes until garlic is slightly browned
  7. Drain the Parsnips
  8. Add Butter to Parsnips, stir until melted
  9. Add the Parsnips, Garlic, Lemon Juice,  and the Fresh Herbs to a blender/food processor
  10. Pulse until smooth
  11. Bring Chicken Breasts to Room Temperature, and cut the fat off them
  12. Butterfly the Chicken Breasts with a sharp knife
  13. Stuff each breast with at least 1 Tsp of Puree
  14. Wrap each breast with 2 1/2 or 3 Slices of Bacon
  15. Top each with the Seasonings
  16. Roast in the oven at 375 for 20 minutes
  17. Flip
  18. Roast another 20 minutes until bacon is your desired level of crunchiness and meat reads 170 Degrees

I really hope you love this delight, the key to it is the stuffing.  It keeps the meat moist and adds to the flavor of the chicken.  Be sure to leave your comments on this dish!

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