• 4 free range organic chicken breasts
  •  3/4 pound  organic ground pork
  • 1 shallot, finely chopped
  • 1/4 cup chopped parsley
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt 
  •  1/2 teaspoon allspice
  • 1 package of bacon



Preheat oven to 375 degrees Fahrenheit.
In a skillet over medium heat, sauté pork, shallot, parsley and half of spices for 6-8 minutes until pork is just cooked, but still slightly pink.
Use a knife to butterfly the breasts (slice lengthwise through one side of the breast creating a pocket).
Open up the breasts and pound briefly with a meat tenderizer to thin the meat out a bit.
Sprinkle the remaining spices evenly over the inside of the breasts.
Spoon equal amounts of ground pork on to one side of each breast, then fold the other side over the top.
Wrap bacon slices snugly around each breast, covering entirely.
Bake uncovered for 25 minutes, then put under the broiler for 3 minutes to crisp up bacon.
Can be eaten warm or cold.