Description
Bacon-Wrapped Stuffed Chicken Breasts are juicy chicken breasts filled with a creamy cheese and spinach stuffing, then wrapped in crispy bacon and baked to perfection. A flavorful and satisfying dish ideal for dinner or special occasions.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 8–12 slices of bacon
- 4 oz cream cheese or goat cheese
- 1 cup fresh spinach or baby spinach, chopped
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 tbsp fresh parsley or chives, chopped
- Salt and black pepper, to taste
- 1 tbsp olive oil or cooking spray
- Toothpicks or kitchen twine (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish with olive oil or cooking spray.
- Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open flat.
- In a bowl, mix cream cheese, shredded cheese, chopped spinach, garlic, parsley or chives, salt, and pepper.
- Spoon the stuffing into the center of each chicken breast and fold to close.
- Wrap each breast with 2–3 slices of bacon, securing with toothpicks or kitchen twine if necessary. Place seam-side down in the baking dish.
- Bake uncovered for 30–35 minutes, or until the internal temperature reaches 165°F (74°C).
- For crispier bacon, broil the chicken for 2–3 minutes at the end of cooking.
- Let rest for 5 minutes before serving.
Notes
- Use thick-cut bacon for a meatier bite, but extend cooking time or broil for extra crispiness.
- Prepare ahead and refrigerate unbaked up to 24 hours in advance.
- Secure with toothpicks to prevent filling from leaking out.
- Try sun-dried tomatoes, mushrooms, or different cheeses for variety.
- Pairs well with mashed potatoes, roasted veggies, or salad.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 480
- Sugar: 1g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg