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Stuffed and Wrapped Chicken Breast

Stuffed and Wrapped Chicken Breast

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I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
  3. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
  4. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
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Reviews

lagjeg
230
4/30/2008

This is a huge hit with my family. Instead of making the filling myself, I use chives and onion cream cheese. I also flatten out chicken. The salt in this recipe is way too much for us. I usually omit the salt and pepper. I also don't fry the bacon first. The bacon gets fully cooked in the oven. If I want it crisper, I just pop it in the broiler for a few minutes.

Jennifer
146
7/22/2008

I have made several variations of this recipe. The best in my opinion is to just use the chicken breasts, cream cheese, and green onions (or chives). Mix the green onions, cream cheese and stuff the chicken. Wrap in bacon (as many slices as needed to cover), secure with toothpicks and bake 25-30 minutes. We have also grilled these for about 5 minutes a side and finished off in the oven which has amazing flavor as well. I think these flavors work so well together it illiminates the need for all of the other ingredients listed. Instead of green onions, I've also pan seared some priscutto and used that with the cream cheese. It sounds like it may be too much of the bacon flavors, but it turned out really well. Enjoy!

Lu
104
4/16/2008

I didn't love the flavors in this dish as much as I thought I would. Definitely, 1 teaspoon of salt for the filling is way too much - especially with the salt seeping in from the bacon. I may try again with much less salt to see if that makes a different.