Bacon Wrapped Basil & Camembert Chicken

Bacon Wrapped Basil & Camembert Chicken:

Stuffed Chicken Bites: Hot or Cold Party Appetiser

When it comes to party appetisers, we all want something that’s easy to serve, delicious, and leaves guests asking for the recipe.

If you’re looking for a true crowd-pleaser that’ll elevate your appetiser game, these bacon-wrapped, pesto & Camembert stuffed chicken bites are the answer!

They are everything you want in a small bite—bursting with flavour, irresistibly juicy, and wrapped in crispy bacon. What more could you ask for?

These party bites are so tasty and will absolutely hit the spot. Whether you’re hosting a casual gathering or an elegant soirée, they fit right in, adding both sophistication and comfort to your spread.

A Bite That’s Worth the Effort

Now, I’ll admit, these appetisers take a little extra time to prepare but you’ll be happy you made the effort & so will your guests.

You’ll need to make the pesto, stuff & wrap the chicken, stuff them with a bit of Camembert, add a spoonful of homemade basil pesto, and finally, wrap them snuggly in bacon before baking.

But trust me, the effort is totally worth it.

Each bite delivers a rich, savoury combination of flavours: the aromatic basil pesto, the creaminess of the Camembert, the tender chicken, and of course, the crispy, salty bacon holding it all together.

It’s a perfect balance that makes these bites so addictive!

Why You’ll Love These Chicken Bites

Hot or Cold Party Appetiser
These stuffed chicken bites can be served hot straight out of the oven, or cold if you’re looking for something you can make in advance.

They’re just as delicious whether they’re warm and gooey or cooled to room temperature, making them a versatile party bite for all types of gatherings.

So, whether you’re prepping for a laid-back picnic or a formal cocktail party, this casual or formal appetiser fits in seamlessly.

Make-Ahead Friendly
One of the best things about this recipe is that it’s easy to make ahead.

You can do all the prep work—stuffing the chicken, wrapping them in bacon—hours before your event, and then simply bake them when your guests start arriving.

This way, you’re free to focus on other party details instead of worrying about last-minute kitchen chaos.

Easy to Scale
Need just a few bites for a cozy gathering or a whole tray of appetisers for a larger crowd?

These chicken bites are super easy to scale up or down depending on the size of your event.

Plus, they look appetising on a platter, whether you’re serving a small portion or a large spread.

The Magic of Mini Bites

I always say, that most things you can make as a meal can be downsized to an appetiser in one way or another.

And this recipe is the perfect example. Stuffed chicken is often considered a main dish, but by turning it into bite-sized portions, you create an appetiser that’s perfect for grazing boards, cocktail parties, or any get-together where finger food is the way to go.

Mini appetisers like these are not only practical, but they also give your guests the freedom to try a little bit of everything, which is especially fun if you’re serving a variety of other small bites or building a grazing table.

Customising the Recipe

While the combination of basil pesto, Camembert, and bacon is already a winning trio, feel free to get creative! Here are a few variations you could try for this versatile party bite:

• Cheese Swap: Don’t have Camembert on hand? No problem. Try swapping it with Brie for a similarly creamy texture, or go for something sharper like Gouda or even a smoked cheddar for an extra punch.
• Herb Options: While basil pesto adds a lovely, fresh flavour, you could also experiment with different types of pesto—think sun-dried tomato, rocket, or even cilantro pesto for a twist.
• Spicy Kick: If you like a bit of heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce into the pesto mixture before spreading it on the chicken.
• Gluten-Free: This recipe is naturally gluten-free, but make sure to double-check your bacon and pesto ingredients if you’re serving guests with dietary restrictions.

Presentation Tips

Presentation is half the fun when it comes to appetisers! You can serve these bites with little toothpicks, making them easy for guests to grab and enjoy.

If you’re building a platter, arrange them alongside colourful veggies or on a bed of greens to give the platter a pop of colour.

For a more rustic look, serve them straight from the baking tray lined with parchment paper. Either way, they’ll look and taste amazing.

This post contains affiliate links which means, if you make a purchase through one of my links, I may earn a small commission, at no cost to you.

Bacon wrapped Basil & Camembert Chicken

(Serves 12 Prep 20 mins + Bake 40 mins)

You Will Need:

Streaky Bacon: Streaky bacon to keep your chicken roll firmly wrapped. I prefer the streaky as it doesn’t dry out and is full of flavour.

Chicken Breasts: I have used both thighs & breasts with this recipe and I find that the breasts make a neater roll and they keep plenty of flavour and moisture with the cheese & pesto filling.

Salt & Pepper: Standard seasoning was used here with salt & pepper. I don’t think you need alot else as there is plenty of flavour with the filling.

Camembert: Brie or Camembert are fine to use here. You will need 1/2 a standard wheel for 8-10 people

For the Pesto

Fresh Basil: Nothing better than the smell of fresh basil. Although you can use jar pesto, I urge you to make your own for the best flavour. I always make extra and freeze it to put through pasta later.

Pine Nuts: I haven’t toasted my pine nuts but toasted gives a lovely nutty flavour. I do a bit of both as a rule.

Parmesan: Fresh Parmesan is delicious. I buy the block and use 1/2.

Fresh Garlic: I use 3 cloves, you could use less if you like but fresh is best.

Garlic Olive Oil: Garlic Olive Oil is my choice but if you don’t like alot of garlic, then plain is fine.

Sea Salt: Salt to season the pesto and balance the other flavours.

Instructions:

Preheat your oven to 200°C (or 180°C for fan-forced) to ensure it’s fully heated by the time you’re ready to bake the chicken. This step is crucial for even cooking and achieving a golden, crispy exterior on the bacon.

Prepare your workspace by laying a 60cm piece of cling wrap on a clean, flat surface like your countertop. This will help in both assembling and rolling the chicken tightly later on, making sure everything stays together during cooking.

Lay out the streaky bacon: Take your bacon strips and arrange them side by side in the centre of the cling wrap. Make sure the strips slightly overlap, creating a continuous layer. This bacon layer will help seal in the moisture of the chicken and add a deliciously smokey flavour as it cooks.

Prepare the chicken breasts: Take the chicken breasts and slice them horizontally from one side to the other, but be careful not to cut all the way through. You want to open them up like a book. Once opened, lay the chicken breasts on top of the bacon, making sure they are evenly spread and cover most of the bacon.

Flatten the chicken: To ensure even cooking and make the chicken easier to roll, cover the breasts with a second piece of cling wrap. Using a mallet or meat tenderiser, gently pound the chicken to flatten it out evenly. The goal is to get a uniform thickness without tearing the meat. This step helps tenderise the chicken & cook it more evenly.

Season with salt and pepper: Once the chicken is flattened, remove the top layer of cling wrap and generously season both sides with salt and pepper. This adds a simple but essential layer of flavour to the dish.

Make the pesto: In a small food processor, add the fresh basil leaves, a good drizzle of olive oil, garlic, salt, Parmesan cheese, and pine nuts. Pulse the mixture until it forms a coarse, grainy pesto. Be careful not to over-process; you want some texture in the pesto.

Spread the pesto: Take your freshly made pesto and spread it evenly over the flattened chicken breasts. Be sure to cover the entire surface so every bite has a burst of basil and Parmesan flavour. You can freeze any extra to use for another time.

Add the Camembert: Slice the Camembert into long, even strips, about 1 cm thick. Place a row of these cheese slices lengthwise across the centre of the chicken. The creamy Camembert will melt as it bakes, creating a rich and indulgent filling.

Roll the chicken: Starting from the edge of the chicken closest to you, use the cling wrap to carefully roll the chicken away from you, pulling it toward you as you roll for a tight, secure wrap. This process ensures that the bacon and chicken hold together while baking.

Wrap and chill: Once the chicken is rolled, twist the ends of the cling wrap tightly to secure the roll. Place the roll on a tray or plate and refrigerate for at least 30 minutes. Chilling allows the chicken roll to firm up, making it easier to handle and ensuring it maintains its shape during cooking.

Bake: Carefully transfer the chilled chicken roll into a baking dish, removing the cling wrap before baking. Bake for 40 minutes or until the bacon is crispy and the chicken is cooked through. You can check for doneness by inserting a meat thermometer into the thickest part of the chicken; it should read 75°C.

Cool and slice: Once the chicken is cooked, remove it from the oven and allow it to cool for about 10 minutes. This resting time lets the juices redistribute within the chicken, keeping it moist when sliced. Using a sharp knife, slice the chicken roll into ¾-inch thick rounds.

Arrange and serve: Neatly arrange the chicken rounds on a serving plate, showing off the layers of bacon, chicken, pesto, and melted Camembert. Serve immediately while still warm, and enjoy the delicious combination of textures and flavours!

Serve and enjoy!

Try My Bacon Wrapped Basil & Camembert Chicken for your next party!

Helpful Hints

• Using Cling Wrap will make your life a whole lot easier when it comes to rolling the chicken up.

• You can fry, airfare, or bake the chicken.

• If you don’t have the time or inclination to make your own pesto, you could buy one from the supermarket, but I love the flavour of homemade pesto.

• You could make the chicken roll ahead of time and freeze it, then bake it on the day.

• This versatile finger food is the perfect hot or cold party appetiser. Serve cold on hot balmy nights in summer or warm through for those cosy winter nights.

Bacon Wrapped Basil & Camembert Chicken

Recipe

(Serves 12 Prep 20 mins + Bake 40 mins)

Ingredients

• 250 g Streaky Bacon
• 2 Large Chicken Breasts
• Salt
• Pepper
• 200 g Camembert
• For the Pesto
• 100 g Basil
• 50 g Pine Nuts
• 100 g Parmesan
• 3 cloves Garlic
• 1/3 cup Garlic Olive Oil
• 1 tsp Sea Salt

Method

1. Preheat your oven to 200°C (or 180°C for fan-forced).
2. Lay a 60cm piece of cling wrap on a flat surface.
3. Arrange the streaky bacon strips side by side in the centre of the cling wrap.
4. Slice the chicken breasts in half horizontally, without cutting all the way through, then place them on top of the bacon.
5. Cover the chicken with a second piece of cling wrap and use a mallet or tenderiser to flatten the chicken.
6. Season the chicken with salt and pepper.
7. In a small food processor, combine basil leaves, olive oil, salt, Parmesan, and pine nuts. Process until you achieve a grainy pesto consistency.
8. Spread the pesto evenly over the chicken.
9. Slice the Camembert into long strips and place a row of cheese through the centre of the chicken.
10. Using the cling wrap, tightly roll the chicken away from you, pulling in toward you, creating a firm log.
11. Wrap the chicken roll in the cling wrap, twist the ends, and place it in the fridge to firm up.
12. Once chilled, bake the roll for 40 minutes.
13. Remove from the oven, let it cool, and slice into ¾-inch rounds.
14. Arrange on a serving plate
15. Serve and enjoy!

Wine Pairing Suggestions:

Chardonnay (oaked): A creamy, oaked Chardonnay works well with the richness of the Camembert and the buttery texture of the pesto. The subtle oak and vanilla notes complement the smokiness of the bacon, while the wine’s acidity cuts through the richness of the dish.

Sauvignon Blanc: The zesty acidity and herbaceous qualities of a Sauvignon Blanc make it a perfect match for the basil pesto. Its freshness provides a nice contrast to the creamy Camembert and balances the saltiness of the bacon.

Viognier: With its floral aromas and stone fruit flavours, Viognier can handle the complex flavours of the chicken, cheese, and bacon. Its slightly oily texture complements the richness of the dish while still offering enough acidity to cleanse the palate.

Pinot Noir: A light, fruit-forward Pinot Noir is an excellent choice with bacon-wrapped chicken. Its earthy undertones highlight the smokiness of the bacon, while the bright cherry and red berry notes balance the richness of the cheese and pesto.

Grenache: A medium-bodied Grenache offers ripe red fruit flavours with a hint of spice, making it a versatile pairing for this dish. The wine’s soft tannins and moderate acidity complement the creamy Camembert without overpowering the chicken.

Dry Rosé: A crisp, dry rosé offers enough acidity to cut through the richness of the bacon and cheese, while its delicate fruit flavours harmonise with the pesto. The light body makes it a refreshing and versatile option for this dish, especially if you’re serving it at a casual gathering.

Brut Champagne or Sparkling Wine: The effervescence of a brut Champagne or dry sparkling wine provides a refreshing contrast to the dish’s creamy texture and salty bacon. The bubbles cleanse the palate, while the wine’s acidity pairs beautifully with the richness of the chicken and cheese.