Bacon Wrapped Stuffed Chicken Breast

Bacon wrapped stuffed chicken breast with roasted potatoes is a quick and easy one pan meal that’s sure to please any crowd! The chicken is stuffed with an incredible combination of three cheeses, garlic and herbs.

Have you ever stuffed a chicken breast before? It’s actually quite easy. The first step is to cut a slit along the side of the chicken breast with a small, sharp knife to create a pocket to hold the stuffing. You can either use a spoon to fill the chicken or put the filling into a large plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. After your chicken is stuffed, tightly wrap it in bacon so that minimal stuffing will leak out during the baking process. Place the chicken breasts on a pan along with some potatoes, then bake the until the chicken is cooked through, bacon is crispy and potatoes are tender. Add a sprinkle of parsley, then serve and enjoy.

TIPS FOR STUFFED CHICKEN BREAST

• A little bit of the stuffing may leak out during the cooking process – that’s normal and will just add more flavor to those potatoes that are already roasting away in the bacon drippings!
• The filling for the chicken can be made up to 3 days in advance. You can also stuff the chicken and wrap it in bacon, then put it in a covered container for up to 8 hours before you plan to cook it.
• Do not use thick cut bacon for this recipe, as it will take longer to get crispy in the oven.

STUFFED CHICKEN BREAST VARIATIONS

There are so many different ways to customize this recipe to your personal tastes!

• Stuffing: Try adding other flavors to the stuffing such as chopped spinach, sun dried tomatoes or diced artichokes.
• Vegetables: In addition to the potatoes, add other veggies such as carrots, broccoli or cauliflower.
• Potatoes: Swap out the red potatoes for sweet potatoes or even cubed butternut squash.

My picky eaters keep requesting this bacon wrapped stuffed chicken breast, that’s how you know it’s a good one! I love that everything cooks together on one pan for less dishes, and who could ever say no to all that bacon and cheese?!

Recipe Ingredients

• Cooking spray
• 4 boneless skinless chicken breasts
• 2 ounces cream cheese softened
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 2 teaspoons finely chopped parsley
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 8 slices bacon
• 1 pound small new potatoes halved (can also use regular sized potatoes cut into 1 inch pieces)
• Optional garnish: chopped parsley

Recipe Instructions

1. Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
2. Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
3. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
4. Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken.
5. Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
6. Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
7. Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
8. Serve immediately, with chopped parsley as a garnish if desired.