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!"

Ingredients 1 h 5 m {{adjustedServings}} servings 698 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 698 kcal
  • 35%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 65.9 g
  • 132%
  • Cholesterol:
  • 305 mg
  • 102%
  • Sodium:
  • 2853 mg
  • 114%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 52

  1. 63 Ratings

Cooking 101

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 bacon in the oven from this site, bacon for a crowd which I must say I think is wonderful, make sure you use a pan with sides for the drippings, or check out the reviews for some great tips. Though I do use the thick bacon I think this could do well with thin bacon if the heat is cut back and watched carefully. I also have used parchment paper and overlap the bacon so it curls less. Add parchment or foil to the top so it don't splatter. Heated olive oil in a skillet and browned both sides of chicken then put in oven to finish. So yummy. Thanks so much for the post.


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 and bacon was enough for me. It was also quite spicy. Not bad spicy, but relatively spicy, so I'd probably either not use the hot sauce with the egg or not use the cajun seasoning with the bread crumbs. I made my own cajun seasoning with the Simple Cajun Seasoning recipe from this site. I used turkey bacon, and I didn't like cooking the chicken in the same pan as the bacon. The pan was a burned mess (maybe bc I used turkey bacon?) before I transferred to a baking dish (I have a skillet that can be put in the oven but I misread the directions). I'd cook the bacon separately next time. I also think the breading and egg could have been used for 4 chicken breasts, not 3. Overall, I liked it and with less cheese and spice would be excellent. Thanks for the recipe!


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 chicken. I seriously feel the need to guzzle a gallon of water as I type this. My face is puckering from all of the salt I just consumed. However, the basics are good and this could be a nice dish if tweaked. The salt is completely uncessary due to the salt in the massive amount of bacon called for. The creole seasoning is also 90% salt. I will make this again with the following changes. Completely omit all salt, use 1/2 of the bacon and use smoked gouda instead of whatever cheese is called for in this receipe. I will also cut the creole seasoning into at LEAST half. As far as the bread crumbs, use Panko. MUCH better. I'm now going to drink a gallon of water and try to recover from my salt attack meal.