Bacon Wrapped Chicken stuffed with Olives

Those who know me well know I am NOT a cook, and running a small business from home, plus being a mum - I have very little time to plan and cook dinner..let alone something fancy. So I'm all about speed, easiness and price! (and something the toddler and baby will actually eat!)

Countdown Supermarkets is all about giving Kiwi families the opportunity to eat well for less! So they gave us challenge!
Cook something for your family that you have NEVER cooked before.
The catch? It has to use chicken.
The best thing is that Countdown keep prices locked down so NZ families have everyday low prices.

So here at KP designs we popped down to our local Countdown to grab our ingredients! Thankfully there was the trusty "free fruit for kids" basket for the already grumpy toddler - once a Mandarin had been chosen we were off to get out ingredients for our Bacon wrapped chicken stuffed with olives! (fancy I know!)

We chose this recipe coz my Hubby said it's what he always wanted to try! Since I am no cook, I think he was excited for something other than packet risotto and chopped up sausages! haha. So I gave this recipe a go! It was surprisingly easy!

Bacon Wrapped Chicken stuffed with Olives - we made it up as we went! LOL

3 Chicken Breasts
500g Rasher Bacon
200g of Mixed Olives
Handful of Basil (optional)

3 Potatoes
3 Golden Kumara
2 Parsnip
1 Beetroot
1/2 Red Onion
Whole Garlic
Bok Choy

Sea Salt
Fresh Rosemary
Cows Milk Feta
OIive Oil

1. Preheat oven to 200 degrees celsius.

2. Cut up veges in small cubes (easy fast cooking) - Place in a large oven dish. Drizzle in Olive Oil, sprinkle over a few pinches of sea salt and rosemary. Toss with you fingers.
Place in preheated oven - set timer for 20mins

3. Place Chicken Breasts on chopping board and make a slit in the side - 3/4 of the way through, so you have a spot to put the olive mixture. On the vege chopping board, roughly chop up the Mixed olives and Fresh Basil. Stuff into the middle of the Chicken Breasts. Grab the Bacon and wrap the breasts tightly - making sure the joins are underneath the breast. Place in greased heated frypan, cook on both sides until golden and chicken is about half cooked.

4. Grab the oven dish out and place the chicken on top of the veges. Put back into the oven for another 30-40mins until chicken juices run clear, and veges are cooked.

5. In a pot put the bok choy leaves and water, pinch of salt and turn on low - will take approx 5mins once boiling - so make sure you do this when the rest is cooked.

6. To serve, place chicken and veges on plate, and sprinkle the roasties with the crumbled feta - and viola!

Enjoy with a nice wine! (and hopefully some peace and quiet!)


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Music from:
RodgerThat Music - Beautiful Wonderful Life

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