baked stuffed chicken breasts

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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bacon wrap stuffed chicken single
Facebook recipe does it again! There are kazillions of recipes being posted from wall to wall on Facebook.  I drool over them just like you do. But, just like you, I can’t cook or bake or EAT everything out there.

Place chicken in Ziplock bag and then pound to 1/4" thickness
Place chicken in Ziplock bag and then pound to 1/4″ thickness

Occasionally I stop, read a recipe and then print it out. I am not certain if all the stars align, the recipe just looks exceptionally appealing or I am just hungry at that moment.  Maybe a little bit of all three.

The headline to this recipe read:
“I AM IN LOW CARB HEAVEN WITH THIS ONE!”
This was followed by a short list of ingredients:

Chicken breast — always, well usually, in my freezer
Cream cheese – got it
Chopped green onion – just happen to have some needing to be used
Hot pepper jack cheese – I added this one
Bacon – always available from the freezer

1 lb chicken cut into four 4 ounce pieces.
1 lb chicken cut into four 4 ounce pieces.

One pound of chicken breast is either one large breast with a thin film holding each half together or an already cut breast that yields two halves.  When each half is cut in half you will have four 4 ounce pieces, which is a very nice serving size.

stuffed chicken bacon wrap
Two chicken breasts, each cut in half and pounded thin makes 4 large servings

We, the Chief, my sous-chef dish-washing mom and I, LOVE stuffed chicken breast.  Enuf said.

baked stuffed chicken breasts
This recipe — What a surprise!! My new favorite stuffed chicken breast. If the cream cheese and pepperjack don’t do it for you, the bacon will put this over the top! The chicken stays very moist as it cooks and the pepperjack cheese will melt and the cream cheese will keep a little form. (If you can’t buy pepperjack where you live, any favorite meltable cheese works.)   The bacon – well it crisps up beautifully.  I turned these over and broiled the bottoms to crisp up bacon that was already well cooked.

single chicken halved
I will be wrapping this up for a Christmas party or two!

Happy Cooking!
Catherine

P.S.  I have found that some “big appetites” like a second helping of this main dish.  Be prepared and make plenty!

GIVE THANKS
Psalm 95:2-3

Let us come into his presence with thanksgiving;
let us make a joyful noise to him with songs of praise!
For the Lord is a great God, and a great King above all gods.
Bacon Wrapped Cream Cheese Stuffed Chicken Breast
 
Prep time
Cook time
Total time
 
An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4 large servings
Ingredients
  • 1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
  • 4 tablespoons cream cheese
  • ¼ cup Pepperjack cheese, shredded
  • 2 tablespoons green onion, chopped
  • 4 to 8 pieces of bacon
Instructions
  1. Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
  2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
  3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
  4. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
  5. Place on baking sheet and back for 30 minutes at 375 degrees F.
  6. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
  7. Serve immediately.
Notes
* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.

* 1 lb. of chicken usually equals one large chicken breast cut in half. Cut each half in half again and you will have four 4 ounce pieces.

* This recipe is very adaptable to being basted with your favorite grilling sauce, marinade, chili sauce, or sweet and sour sauce during baking.
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188 thoughts on “Bacon Wrapped Cream Cheese Stuffed Chicken Breast”

  1. Hi, I’m making this right now. It’s the first time I’ve stuffed chicken. Do you have any kind of overview of stuffed chicken?

    What I mean is, a big list of things that can be mixed to make the stuffing, a list of things to cover the stuffed chicken, and things to drizzle over it, list of Condiments or garnishes to serve alongside?

    1. Hi Misty, no actually I don’t think I have ever put that all in one place. But it is a good idea. If you scroll through the comments from this recipe you will find lots of ideas that others have used. Thanks for stopping by and the good suggestion!

      1. Thanks for your response Catherine 🙂 when I look online for a recipe, too many ingredients scare me off, but then I like to understand the “principles” of the dish and all the possible combinations. That way, I can take it from there.

        I followed this recipe exactly last night, and thought it was perfect as is. My boyfriend thought so too!

        Yup, I’m going through the comments for variations.

        BTW, I love your blog!

  2. My husband could not stop ranting and raving about this recipe! It was quite the hit. I had some left over dried beef that needed used up, so I included that in the cream cheese, cheddar cheese, and green onion filling. What a delicious addition! I also whipped up some homemade BBQ sauce to glaze over the top of each piece when finished cooking. This made this meal a smashing hit!

      1. Bacon wrapped chicken breast with cream cheese, green onions & pepper jack recipe: It doesn’t say how much of each type of cheese to use, how long to cook it or at what temperature? help!

  3. I can’t wait to try this. I don’t think BF would care for the cream cheese filling, & neither of us are pepperjack fans, so I will make it w/ shredded cheddar cheese & maybe add some chives. Thanks for sharing!

        1. Made it for supper tonight. I stuffed it w/ a cheddar cheese blend & a little cut up chives. Next time I’ll put more cheese in, but that aside we have a winner! BF liked it, too, wants me to put broccoli in it next time. This will be awesome to serve company. Thanks again for a great recipe!

  4. i can’t wait to try this I love cream cheese n bacon together n I never thought to add chicken I always make bacon shrimp wrap peppers with pepper jack cheese n extra cream cheese but now I’m sure this is going to be my fav now thank you for showing me this

    1. Yes! You can freeze them. I am a fan of vacuum seal bags for freezer cooking, but you do not need to rely on them. I also use self sealing freezer bags. I prepare each spirally wrapped chicken piece, then nestle them, sides touching, in a freezer or vacuum seal bag that is placed on its side to maximize surface area. I usually freeze my meat on a baking sheet for an hour or two before putting them through the vacuum bag. It just keeps the juices from running out. Hope this helps and that you are enjoying a lovely meal tonight! Blessings.

    1. Hi Stephanie, A little bit of it does melt out. But when the bacon is wrapped to the end of the chicken it helps to keep most of it in. Also, what does run out creates a lovely little puddle of crispy cheese that I always include on the plate, because everyone fights over it! Hope this helps.

    1. Hi Cae, you are so right! I always give credit to the originator of a recipe when I know it. In this case this recipe was posted on Facebook and SHARED around but it had no name of where it came from. I Googled the recipe to see if I could find the origin only to find dozens of recipes very similar posted from Food.com to Allrecipes.com. Thank you for your comment and rest assured I will always link back to originators when I can!

        1. Cae, I am not much of a recipe creator. Occasionally I will come up with one on my own but most generally I am tweaking someone else’s. Please feel free to send a recipe or two my way as I would love to see and share your work! Have a blessed weekend,

  5. This is absolutely delicious as written, the second time I made it I added minced garlic to the stuffing mixture and it was also good! Thank you so much for sharing your recipe, my family loves it!

  6. Hi hun I live in a small country town where we run a fortnightly newsletter. I am always on the hunt for recipes to submit. I thought I had better ask you if its ok to use some of your yummy recipes
    thanks Vicki

  7. BACON WRAPPED CREAM CHEESE STUFFED CHICKEN BREAST…… it says cut up chicken into 4 equal sizes, is that 4 chicken breasts, or one breast cut in 4? I always get mine split….. so should I cut the half in 2? HELP!!

    1. Hi Betty, I’ll bet this is too late but hopefully not. When I buy chicken breasts they are usually the size of my hand or a large man’s hand. That is the one I cut in half. The size really depends on the size you want your rolled up chicken to end up. This ends up being about 3 to 4″ rolled up and is the right size for one serving. Let me know if you have other questions!

    1. Yes Delores, you can use mozzarella or another kind of melting cheese. However … mozzarella doesn’t have a lot of flavor so the whole thing might be a little bland. If you use mozzarella then I recommend you baste the chicken breasts with chili sauce or some favorite sauce at the end while broiling the bacon. That will give you a flavor pop!

    1. I believe you can make this ahead, bake it, wrap well and refrigerate during the week to warm up later. I have warmed up a leftover a few days later and it was great. I have never baked and frozen and then thawed so I don’t know about that.

  8. I have made this a few times now.. Oven and Bar-b-qued.. Basted with maple syrup once, honey mustard once and to the original recipe once… They were all delicious… My next tryout is spinach, tomatoes soaked in oil chopped and mozzarella… My girlfriend is doing cream cheese, rosemary and hickory smoked bacon this evening.. I am a fan of the original recipe of which I will use most but a switch up makes a nice change.. Thank you again for a quick, easy and flavourful recipe…

  9. Very good recipe I added spinach artichoke and mushrooms to it and used provolone cheese turned out very nice will be making this again ..,maybe with more modifications.

    1. Alex, a baking sheet or a baking dish work fine either way. I have used both. When I am making quite a few I use a large baking sheet and a smaller baking dish for just a couple. I moved the breasts from a baking sheet to this green glass dish for the picture. I hope that helps!

  10. I made this and it was good. I excluded the onions because noone in my picky little family likes them. But good none the less. I will be cooking this again.

  11. I just prepared this. Haven’t put it in the oven yet. I couldn’t get mine rolled all the way. They looked more like tacos. Lol. I’m sure it will taste ask the same tho. I myself added diced jalapeños also. Can’t wait to eat it.

  12. I tried this recipe tonight and it was DELICIOUS. I did change some things after reading some of the comments. I used chives and added red pepper flakes. I also used sliced pepperjack instead of shredded because I had it in the fridge. I will definitely make this again. BTW, the bacon browned just fine after I put it under the broiler.

      1. How about low fat cream cheese and turkey bacon? I think though, that 2 slices of bacon actually won’t kill anybody…unless it tastes like more. 😉

    1. Your approximation of 2500 calories might be just a bit outside reality….. Chicken breast is 130 calories, cream cheese 160, pepper jack cheese 110, bacon 45 per slice (180 for 4) and a negligible calorie count for green onion…. A bit shy of 2,500 calories.

      1. Steve, you are so right. When I got the recipe via Facebook there was no calorie count and I try to keep an “everything in moderation” lifestyle, which includes a bacon wrapped chicken breast from time to time! Thanks for taking the time to help us all with these numbers! As you say … “a bit shy of 2,500 calories”!

  13. Making these tonight. We are using montery jack and fresh jalapenos instead of the pepper jack cheese. I came across this recipe while looking for a bacon wrapped cream cheese stuffed jalapeno recipe. Hence the addition of jalapenos. Lol. I may in the future try a goat cheese and chive stuffing too. These look awesome and I am really excited!

  14. reading this recipe, I thought that some crushed red pepper/onion chrevre from the creamery I help my friend at would be tasty in this!! We love goat cheese and the chevre is much like cream cheese. Will be trying this on Sunday!

  15. I found this recipe and it looks great but I’m short on cash and only have bonless skinless chicken thighs instead of breasts, will it still work well or should it be done with only breasts?

    1. No problem. I just don’t happen to like dark meat and so most of my recipes tend towards chicken breasts. Carefully debone the thigh and then pound lightly. This will give you a very nice piece of chicken to stuff and wrap. Please let me know how you like it!

  16. My husband said ummm, very, very good. He said you sure can make this again. I had 5 breasts, 8 oz. cream cheese, cut up some provolone cheese and half the amount of motzerella and did a yellow onion, and bacon. I did not have the other items I was suppose to use. He is over there moaning. lol.

  17. My cream cheese mixture is coming out. It does not look anything like yours. I am hoping it will still taste good. 30 minutes and my bacon is not near brown.

    1. Debbie, not to worry, sometimes the cream cheese does cook out a bit depending on how the ends are put together. Just serve that lovely crisp cheese along with the chicken! Also, bacon will not brown totally until you broil at the end.

  18. Is there a good substitute for the green onion? Its the only thing I don’t have on hand. Wasn’t sure about chives maybe??

    1. To always have green onions on hand I use a small empty water bottle and fill it with dry sliced green onions and keep the bottle in the freezer. It shakes out easily and it’s always ready to use.

    2. You can use chives. We make this a lot. We put a few cans of cream of chicken soup in with it. The bacon does not crisp up as much as this one but it is still good. We always serve it with cooked rice and use the soup to put over the rice.
      You can use a mixture of cream of chicken soup and cream of mushroom, it is good like that too. Do NOT use the cheap store brand always use Campbells

  19. I’m wondering if there a typo in the recipe? After mixing the ingredients together you say put 1/4 of it on the chicken with no comment about left overs. Should it say 1/2 of the mixture on each breast?
    I do plan on making this. Thanks

    1. Hi Frank, I used 2 chicken breasts, each one cut in half giving me 4 servings. So 1/4 of the mixture went on each of the 4 pieces. I hope this helps! If 1/2 breast is too big a serving, you can actually cut one breast in 3 pieces and make 6 total servings. These are small and good for a small appetite but not for most men!

    1. Hi Lauri, you are so right. jalapenos for the spicy spirit would be great. I have had others ask about grilling and although I haven’t done it, I can totally see how it will work fine. Thanks for sharing!

  20. Made this last night for a friends and my birthday dinner was very good. I added broccoli and Mexican cheese instead of pepper jack cheese to the cream cheese. We had stuffed mushrooms, roasted potatoes and corn on the cob. Rave reviews from everyone. Defiantly will make again.

  21. I’m thinking a few jalapeño pieces in each breast would be a nice addition if pepper jack was not available. Think I’ll try it soon!

  22. Going to try this within the next few days, but being a true New Mexican, gonna have to add chopped green chili to the stuffing mix.

    1. Nell, I am a New Mexican too. As I have been reading all of the ideas, I too have been thinking “NM green chile”!

  23. I am going to make this Wednesday night for supper. I am going to fry up some onion, green peppers and some fresh mushrooms and add it to the stuffing. I make this anyways but use my fried onions, mushrooms and green pepper and seal with an egg and then roll in shake and bake, really good and everyone loves it. I will let you no how I like your receipt mixed with mine, xo

  24. Do you slice the chicken like you butterfly a steak and then pound it to make it a 1/4 inch thick? What do use to pound it? Looks scrumptious!

    1. Darlene, I just cut a chicken breast in 2 or 3 pieces and pound with a meat mallet. Yes, about 1/4″ thick is great or a little thicker is okay. I recently use the base of a water glass because I was visiting friends and we didn’t have a meat mallet! Enjoy!

    1. Mashed potatoes and green beans are always perfect with chicken. However, I have done this with a rice medley and a broccoli and cheese casserole. You will find these are tasty and look so nice on the plate that many things can accompany. Thanks for stopping by my blog!

  25. What if I don’t have cream cheese (or any of the reasonable cottage cheese/yogurt) substitutes? I have some good block cheeses (buffalo wing cheddar and smokehouse onion cheddar), but my cream cheese just went bad. I wanted to cook this tonight and not have to run out to the store. Has anyone tried this *without* the cream cheese?

    1. Holly, I am late responding, but I believe you can substitute the cream cheese, even using shredded cheese (cheddar or the like) adding a little bit of mayo to hold it together as stuffing. What did you end up doing? I would love to know!

  26. Bought everything going to try it tonight. Thanks I have a granddaughter that loves bacon and mainly only eats chicken for dinner. Great to make them together for her.

  27. They’re in the oven now! I’m a mom to two small children, so I don’t always have a lot of time to fuss over a recipe, and I was surprised how quickly these came together. It’ll be even faster the next time I make them. I’m hoping my finicky little ones will like the recipe. Thanks for sharing such an easy, fun recipe.

  28. This recipe was a HIT in my household. The only thing I did different is cut up some bacon pieces and added cheddar cheese because my oldest DON’T DO SPICY AT AL. My husband was born a Chef and can cook anything. So of course I was a little afraid to try this but he love it. He cut his into two pieces and added soy sauce. The girls just loved it by itself. Thank you Catherine we will be bringing this one back to my oven or grill soon.

    1. I have never done this onthe grill but I don’t see why not. Even in the oven I turn it and broil a bit to get that nice brown on the bacon and on the grill that will happen naturally. Best thing is to use a quick read thermometer and make sure your chicken is 165 degrees (don’t test the middle because that is where the cheese will be.)

    2. This recipe is in Dana Carpender’s cook book “500 Low Carb Recipes” and I have been making it for years. In that version you do it on the grill after wrapping it in bacon until you see no chicken. When the cheese starts to ooze out, it’s done! And it’s delicious!

      1. Liz, thank you so much for this information! I am going to check out the recipe in Dana’s book! I got it from Facebook with no credit to the author. I would love to update the recipe with credit to the author! Also the carb count would be good to know. Thanks!

    1. Steve, if she likes bacon — definitely YES! It is also really easy to do, just takes a little time and several steps. You can make it the day before, wrap it tight and pop in the oven when ready to bake. Also, one reader says to baste with chili sauce. That sounds wonderful too! Good luck and blessings.

  29. I made these this week and they were delicious! I unfortunately tend to overcook chicken, so i am always a bit nervous about new dishes, but these were cooked perfectly and very tender.
    One question–can they be put together before hand, frozen, and then cooked later? Any pointers?

    1. April, for years I cooked my chicken to death. No offense to my sous-chef dish-washing mom, but some where along the line she told me “chicken takes an hour to cook.” That was my mantra for years. I know now it doesn’t always take an hour to cook! Yes, these can be frozen and cooked later. Start with fresh chicken, because I wouldn’t freeze chicken that had previously been frozen. Make the whole piece including wrapping in bacon. Seal them up well, (plastic then foil) or better yet, freeze on a tray for an hour or two and then place in seal-a-meal bag and close airtight. Then bake them right from the freezer. They will take longer to bake, just use an instant read thermometer — at least 165 degrees. You can also make day before, cover well in refrig and then bake just before serving dinner. I have done this for a dinner party, works great!

    1. Janet, Monterey Jack (sometimes shortened simply to Jack cheese) is an American semihard cheese, customarily pale yellow or white, made using cow’s milk. It is commonly sold by itself, or mixed with Colby to make a marbled cheese known as Colby-Jack (or Co-Jack). Cheddar-Jack varieties are also available. Pepperjack is Monterey Jack with jalapeno peppers mixed in. If you can’t find pepperjack then other variations may include a blue cheese or Havarti or Havarti dill. Really any of your favorite cheese that you can mix with cream cheese will work!

    2. Pepper Jack Cheese is Monteray Jack with jalapenos in it. I didn’t use that. I used Monteray Jack and canned green chilies. It was delish!

      1. Linda, good idea on the canned green chilies. Any type of favorite flavoring will work. I recently did these mixing in cooked crumbled bacon and red chili sauce. Oh they were so good. So many options! Have a great weekend.

  30. When I make this, I always sprinkle some brown sugar on top ! ! As the saying goes…….”Makes a preacher wanna slap his Mama !!!”
    Sooooooooooo seriously nummy ! Nothing like sweet and savory !!!

  31. I put onions and the red yellow and orange peppers in mine bc they are sweeter and I also add crushed crackers you will probably need to use toothpicks to hold them together but it is amazing

    1. Hi Rochelle, you are so right! Both the horseradish jack or pesto gouda would be fabulous! So many options … thanks for stopping by, hope you will visit again!

  32. I make this for my husband at least once a month. But for my filling i fry up bacon and poor the cooked bacon and a little grease in to the cream cheese and mix it together. Plus i wrap the chicken in bacon. U can never have enough bacon.

      1. Just a FYI — They now make BACON FLAVORED cream cheese, among other wonderful flavors — no need to add anything extra unless you want to! YUM!!!

  33. I made this yesterday for supper… I’m not a huge fan of chicken, but I had to try this recipe… I did as the recipe says. What I also did was basted it with Sweet Chilli sauce, ground pepper and garlic… I think this recipe is awesome… Thank you for sharing…

    1. I think the sweet chili sauce is an awesome idea with that bacon. Just when I thought it couldn’t get better … it did. I am making these this weekend! Thank you everyone!

  34. This was a gold metal recipe years ago in women’s day magazine . They use cream cheese w/chives. Also it called for baking on the top oven rack @ 425. The bacon becomes crisp & u don’t need to use the broiler I hated pounding the chicken. So I use a split chicken breast, bone in, make a pocket in the middle & stuff. Then wrap with bacon. Much easier!

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