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Bacon Stuffed Honey Lavender Chicken


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  • Brine:
  • 4 chicken breasts
  • 1/4 tsp. black pepper
  • 1/4 tsp. sea salt
  • Pinch of dried lavender flowers
  • 1/2 cup honey
  • 1 tsp. dried lavender flowers
  • 3-4 slices of bacon, coarsely chopped
  • Salt and pepper to taste
  • 2 cups of water
  • 2 Tbls. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1 tsp. olive oil
  • dash or two of hickory seasoning or liquid smoke


Preparation time 85mins
Cooking time 140mins


Step 1

Mix the brine. Place chicken breasts (washed and skin removed) in a gallon zip top bag or vacuum sealer container. Add brine. Allow to rest for at least 1 hour. Overnight is better. Note: You can skip the brining, however, the chicken may be a bit dryer.

Chop bacon and set aside.

Combine honey, lavender blossoms, and black pepper in a small bowl and set aside.

Remove chicken and dry each piece with a paper towel. Flatten each breast slightly by placing in a zip top back and using a mallet or similar tool.

Sprinkle the chicken breasts with the salt, pepper and pinch of lavender blossoms. Rub well. Place 1/4 of the bacon in the center of the chicken. Roll or fold over chicken and place in a oil baking dish.

Bake 1 hour 350 degrees.

The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.


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