Bacon-Wrapped Cream Cheese Stuffed Chicken
Chicken breasts rolled around a cream cheese and chive filling, wrapped in partially cooked bacon and baked until the bacon is crisp.
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Ingredients
- 12 slices bacon any type; partially cooked until it begins to curl and turn red but remains flexible
- 8 ounces cream cheese softened
- 1 tablespoon chives fresh, chopped; more for garnish is optional
- 2 pounds chicken breasts boneless and skinless
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Cook the bacon in a skillet over medium heat until it begins to curl and turn red, but is still flexible. Transfer it to a paper-towel-lined plate.
- Mix the softened cream cheese and chopped chives in a small bowl.
- Put the chicken breasts in a zip-top bag and flatten them with a rolling pin or meat tenderizer to about 1/4 inch thick. Spread a portion of the filling in the center of each breast, leaving at least 1/2 inch clear around the edges.
- Starting at the smallest end, roll up each breast. With the chicken seam facing up, wrap bacon around it and tuck the bacon ends beneath the chicken. Use toothpicks if needed to hold the rolls together. Place them in the prepared dish.
- Bake for 30 minutes. Check the center of the chicken and stuffing with a food thermometer; continue cooking if needed until both reach 165°F.
- For crisper bacon, broil for another 1 to 3 minutes. Check that the chicken and stuffing have reached 165°F before serving. Garnish with additional chopped chives if desired.
Notes
The bake time is a guide; go by 165°F in both the chicken and the filling. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 659kcalCarbohydrates: 3.7gProtein: 60.2gFat: 43.3gSodium: 578mgSugar: 2.1g