Muenster-Bacon Stuffed Chicken Breast

Muenster-Bacon Stuffed Chicken Breast

Nikki 2

"This is an awesome recipe that incorporates some of my favorite foods! This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!"


1 h 5 m servings 698 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 698 kcal
  • 35%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 65.9 g
  • 132%
  • Cholesterol:
  • 288 mg
  • 96%
  • Sodium:
  • 2853 mg
  • 114%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
  2. Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
  3. Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
  4. Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.
  5. When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 67 Ratings


Though I did things a little different, this recipe looked so good that I really wanted to try it without all the fat content. This still came out very good. I used the recipe for cooking bac...

This was good. I have to say, though, that it was an overkill on the cheese and bacon. I don't think it needs the provolone or bacon sprinkled on top. Stuffing the chicken with muenster an...

Wow. I don't know where to begin. I'm giving this 2 stars only because it was SOOOOO SALTY! This is a heart attack waiting to happen and I had to pull all of the stuffing out to even eat the ...

I made this recipe as stated and LOVED it! I did not think it was too cheesy, as we like cheesy at our house. Everyone agreed it was a keeper. I little messy and time consuming and calorie lo...

This is really good!! I skipped the egg and just breaded with crumbs and seasoning. I tripled the recipe and left 1/2 provolone-free (for my son that is picky about gobs of melted cheese - but, ...

amazing! definitely took others suggestion and didn't add salt. skipped the cajun (ran out) but added a bit of cayenne and Parmesan cheese to the breadcrumb mixture. since some cheeses are a bit...

Was a lot of work. Nothing spectacular.

Ummm...Wow, really, really good... Totally worth the time to make this. Other reviewers said that it was a little overwhelming-I disagree..But I love cheese, and I love Bacon. Really good.Thank ...

I made this as written with 2 breasts so I could rate it fairly, and that gets a 3 1/2, but easily altered to get a 4 with, as others said, a bit less of everything. There were just so many laye...