Description
Bacon-Wrapped Stuffed Chicken Breast
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (pounded thin)
8 slices of bacon
Salt and pepper to taste
For the Filling:
1/2 cup cream cheese (softened)
1/4 cup feta cheese (crumbled)
1/4 cup sun-dried tomatoes (chopped)
2 tbsp fresh dill or parsley (chopped)
2 cloves garlic (minced)
Salt and pepper to taste
Directions
Prepare the Filling: In a bowl, mix cream cheese, feta, sun-dried tomatoes, dill, garlic, salt, and pepper until well combined.
Stuff the Chicken: Lay a chicken breast flat and spread 2 tablespoons of the filling in the center. Roll the chicken tightly, securing it with toothpicks if needed. Repeat for all chicken breasts.
Wrap with Bacon: Wrap 2 slices of bacon around each chicken roll, ensuring the ends overlap slightly to secure the stuffing.
Sear the Chicken: Heat a skillet over medium heat. Place the chicken rolls seam-side down and sear for 2-3 minutes on each side until the bacon starts to crisp.
Bake to Finish: Transfer the chicken rolls to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve: Let rest for 5 minutes before slicing. Pair with mashed potatoes, roasted vegetables, or a fresh salad.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin. This ensures even cooking and easy rolling. For the filling, ensure your cream cheese is fully softened to room temperature for easy mixing. When stuffing, spread the mixture in a line down the center, leaving a 1-inch border at the ends. Roll the chicken tightly away from you, tucking in the sides as you go. Use 2-3 toothpicks to secure the seam. When wrapping bacon, start at one end and spiral-wrap each slice, slightly overlapping, to fully encase the roll. In the skillet, avoid moving the chicken for the first 2 minutes to achieve a proper sear.
Serving Suggestions
This rich and savory dish pairs beautifully with sides that offer freshness or a creamy texture. Consider serving it over a bed of garlic mashed potatoes or creamy polenta to soak up the juices. For a lighter option, accompany it with a crisp arugula salad with a lemon vinaigrette, or simple roasted asparagus and green beans. A dollop of extra herb cream cheese on the plate makes for an elegant garnish.
How-to Summary
Pound chicken thin, mix filling, stuff and roll, secure with picks, wrap in bacon, sear to crisp, then bake at 375°F until internal temperature reaches 165°F. Rest before slicing.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes, you can assemble the stuffed and wrapped chicken rolls up to a day in advance. Store them covered in the refrigerator and bake when ready, adding a few extra minutes to the cooking time if starting from cold.
Can I use a different cheese? Absolutely. Goat cheese or shredded mozzarella are excellent substitutes for the feta. For the cream cheese base, a flavored spread like garlic & herb works wonderfully.
How do I prevent the bacon from unraveling? Ensure the bacon slices overlap and place the seam-side down first when searing. This initial sear helps “glue” the bacon ends in place. You can also use thin, kitchen-safe twine if needed.
My chicken is cooking but the bacon isn’t crispy. What can I do? For extra-crispy bacon, after baking, switch your oven to broil for 1-2 minutes, watching closely to avoid burning. Alternatively, ensure your skillet is hot enough to render the bacon fat during the searing step.
How should I store and reheat leftovers? Store sliced chicken in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F to prevent drying out.
Common Mistakes to Avoid
- Not pounding the chicken thin, leading to a thick, difficult-to-roll breast that may cook unevenly.
- Overstuffing the chicken, which causes the filling to leak out during cooking.
- Using cold cream cheese, which results in a lumpy filling that’s hard to spread.
- Skipping the searing step, which is crucial for rendering bacon fat and building flavor.
- Not using a meat thermometer. Guessing doneness can lead to dry or undercooked chicken.
Conclusion
This Bacon-Wrapped Stuffed Chicken Breast recipe is a guaranteed crowd-pleaser that masterfully combines creamy, tangy filling with savory, crispy bacon. While it looks impressive, the clear steps make it entirely achievable for a weeknight dinner or a special occasion. By following the guide, avoiding common pitfalls, and using the provided serving ideas, you can create a restaurant-quality meal with confidence. Enjoy the delicious results of your effort!