Tag Archives: Chicken

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

bacon wrap stuffed chicken single
Oh my word a 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:
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

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 — OMGosh! 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.  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!

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: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 4 large servings

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!


  • 2 Boneless skinless chicken breast
  • 4 tablespoons cream cheese
  • 1/4 cup Pepperjack cheese, shredded
  • 2 tablespoons green onion, chopped
  • 4 to 8 pieces of bacon


  1. Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.
  2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 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.


* 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.

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Baked Chicken Stuffed with Peach Chutney

Peach stuffed chicken breast
We eat chicken. A lot of chicken. Chicken is my favorite meat.  My sous-chef dish-washing mom loves to recount the story that when I was growing up I only ate chicken drumsticks and an occasional hamburger, when it came to meat.  I don’t recall being that picky, but who am I to question mom?  My tastes have definitely matured — now I eat only white meat aka chicken breast! :) (Mom is rolling her eyes right now.) Before you even say “how boring” let me ask you –

Half stuffed chick breast peach
Does this chicken look boring?  I don’t think so either!  It is fantastically delicious.

chicken breast to bake
Not just because it is stuffed with my recently made Spicy Peach Chutney, it is fantastic because it only took a few minutes to put together,  30 minutes to bake and the chicken is moist and loaded with the spicy flavor from the chutney.

stuff chick fork knife
If you don’t care to make your own chutney, this recipe is still work doing, just shop the jam and jelly isle at the grocery store and buy some peach chutney.  It may not be spicy, so you can always add in a few pepper flakes or 1/4 teaspoon cayenne pepper or red pepper of your choice. Stuffed chicken breasts can be so delicious, elegant to serve and wonderful to eat!

Happy Chicken Eating!

Blessings, Catherine

The beginning of the gospel of Jesus Christ, the Son of God. As it is written in Isaiah the prophet, “Behold, I send my messenger before your face, who will prepare your way,the voice of one crying in the wilderness:‘Prepare the way of the Lord, make his paths straight,’”  Mark 1:1-3

Baked Chicken Stuffed with Peach Chutney

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Baked Chicken Stuffed with Peach Chutney

This moist and tasty chicken is as pretty a presentation as it is delicious!


  • 4 halves - boneless chicken breasts (or as many as you need, 1 per serving)
  • 1 jar peach chutney or 1 cup homemade spicy peach chutney
  • 2 cups Panko bread crumbs
  • 2 teaspoon garlic rosemary seasoning or favorite seasoning for chicken
  • Salt and Pepper, to taste
  • 2 eggs, beaten


  1. Mix together Panko bread crumbs and seasoning.
  2. Pound each piece of chicken breast to about 1/4" flat.
  3. Spread 2 to 3 teaspoons chutney on middle of breast, depending on size of meat. Don't get the chutney too close to the edges.
  4. Starting with short, roll-up each piece of chicken, securing with a toothpick.
  5. Dip rolled chicken into beaten egg and then into Panko/seasoning mixture.
  6. Lay on baking sheet.
  7. Bake for 30 minutes or until chicken is done and nicely browned.
  8. Serve with warmed chutney on the side.


This recipe easily adapts for a crowd. Can be made ahead of time and placed in the refrigerator for several hours before baking.

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Garlic Parmesan Crusted Chicken

garlic parmesan chicken finishI absolutely adore Longhorn’s Parmesan Crusted Chicken. I am quite certain it is not low-cal but I am just as certain it packed with so much flavor I can eat it often — in moderation :)

ranch dressing

spoonful ranch dressing

It was no surprise to my family when I went searching for a taste-alike recipe. Remember when I shared how to make homemade ranch dressing? I originally made the dressing to go with this recipe. I highly recommend making the ranch dressing because it is so easy and good, but if you already have it bottled in your refrigerator then start there.
marinade garlic parm chkmarinating chickenThe recipe starts out by mixing together the marinade of olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper.  The chicken can marinate for 2 to 3 hours or overnight.

grilling chicken cast ironI like to use chicken tenders, but any chicken breast can be used and cut into any size you wish.  The chicken can be fried on the stove, grilled on the BBQ, or in my case, I like to place a cast iron skillet on the BBQ and grill them that way.  I don’t add any oil to the skillet just place the marinade chicken pieces directly in the hot skillet.  The chicken is grilled nicely and does not dry out — which is a problem I have when I place the chicken directly on the BBQ grill.

While the chicken is cooking prepare the Ranch spread and the Garlic Parmesan topping.

garlic parm chk sauceRanch spread is made by mixing Parmesan cheese and ranch dressing.  The crumb topping is made by combining Panko bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.  Once the chicken is done each piece is layered with a dollop of ranch spread, a slice of Provolone cheese, and sprinkled with the crumb topping.

garlic parmesan chicken singleThe chicken goes under the broiler just until the cheese is slightly melted and the crumbs are nicely browned.  This is ridiculous because my mouth is actually watering as I recount how to make this wonderful chicken dish.

I hope you enjoy!  Happy Baking!

Garlic Parmesan Chicken

Garlic Parmesan Chicken

If you love Longhorn's Parmesan Crusted Chicken then you will absolutely be delighted to make an even better version in your own kitchen!


  • 1 lb. chicken breasts or chicken strips, pounded to 3/4" thickness
  • Marinade
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper
  • Ranch Spread
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup ranch dressing
  • Parmesan Crumb Topping
  • 1/2 cup Panko bread crumbs
  • 1 teaspoon garlic salt
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons melted butter
  • 1 cup shredded Provolone cheese (or 6 to 8 slices)


  1. Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2 to 3 hours, or overnight. Grill 12-15 minutes, until chicken is nicely browned and done.
  2. While the chicken is cooking, prepare the ranch spread and Parmesan crumb topping.
  3. For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
  4. For Parmesan crumb topping mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.
  5. Position rack in center of the oven. Preheat broiler.
  6. Transfer cooked chicken to oven-safe casserole dish. Spread ranch spread on each breast, top with provolone cheese and sprinkle liberally with Parmesan crumb topping.
  7. Place chicken under broiler and cook until cheese melts and crumb topping turns light brown.
  8. Serve immediately.
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Weekend RoundUP June 9, 2012

  • cake pop drizzle cake pop drizzle
  • cake pop egg carton cake pop egg carton
  • cake pop plate cake pop plate
  • cake pop up close cake pop up close
  • cake pop twirl in chocolate cake pop twirl in chocolate
  • DSC04407 DSC04407
  • Spinach Penne Dressing Spinach Penne Dressing
  • wooden spoon over boil water wooden spoon over boil water
  • Spinach Penne grilled chicken Spinach Penne grilled chicken
  • sliced chicken penne salad sliced chicken penne salad
  • spinach penne chicken 2 spinach penne chicken 2
  • TWD Oasis Nan stack book TWD Oasis Nan stack book
  • TWD Oasis Nan with photo TWD Oasis Nan with photo
  • cake pop birthday cake pop birthday
  • cake pop half birthday cake pop half birthday
  • cake pop plate cake pop plate
  • cake pop drizzle cake pop drizzle




One of the features of my WordPress blog is that I can send you just a “summary” of my blog post via email.  At the end of just a few lines you can click on the link provided and you will be redirected to my full website page and the entire blog post.  Does it matter one way of the other to you?  I have set it up for this post so you will see what I mean.  Please let me know.  Besides helping me decide on this feature, you will be leaving a comment that automatically enters you in THIS cookbook giveaway!

This was a Tuesdays With Dorie week and the Oasis Naan couldn’t have turned out better.  Here is a LINK that will take you to others who have baked the recipe this week.  It is fun to see how varied and different the naan turns out even though we are all starting with the same recipe.  My naan ready to bake!

In case you missed the birthday party this week I made Cake Pops!  This was so fun and I really want to do it again.  I put them in the freezer and several times I have taken a couple out for dessert.  I sure hope to have some left to take to the family reunion next week! :)

With summer being in full swing there is no better time to include salads as main dish meals.  They are fast, full of fresh ingredients and healthy to boot!  One of my new best favorites is this chicken and spinach pasta salad.  You can be creative with the ingredients and use what you have on hand.  The vinaigrette is worth making home made.  Not only is it very fast and easy to make but the flavor is outstanding.

Posts From The Past

Cabbage Burgers

Italian Burgers

Runza Casserole

Veggie Burgers

Have a blessed weekend and happy cooking!
~ Catherine

“The Sovereign LORD is my strength; he makes my feet like the feet of a deer, he enables me to tread on the heights. For the director of music. On my stringed instruments.” Habakkuk 3:19 NIV

Weekend Roundup! March – In Like A Lion!

Walking Through the Bible in One Year –
Bringing the Story to Life
Week 5 reading plan per day:
Monday (Exodus 33-35) Tuesday (Ex. 36-38)
Wednesday (Ex. 39-40) Thursday (Leviticus 1-4)
Friday (Leviticus 5-7) Saturday (Leviticus 8-10)
Sunday (Leviticus 11-13)

I have so many things to write about I don’t know where to start. Okay, I’ll go in chronological order … Earlier this week I was reading a devotional by Sharon Jaynes titled God’s Gifts in Dark Times.  I started out planning to skip through it, get to the end and move on.  However, right off the bat she laid out Romans 8:32.  Romans 8 is one of my favorite chapters of the Bible.  I got interested and started reading.  She wrote “I stood at Steven’s bedroom door, watching this now 17-year-old son asleep in a tangle of sheets and limbs. He was six feet tall, needed a shave and sported a mass of shaggy, thick brown hair.  I thought about how much I loved this boy.”    My mind wandered a little because  I have two boys who are grown men, but are still my boys.  I love them to distraction and felt that familiar sad tug at my heart as I read more from Sharon’s story.  You can click HERE to read it yourself.  I pray it will bless you as it blessed me.  Speaking of blessings … my cousin Jill and her husband Jeff stopped by this week!
Oh what a blessing to have these two in our home.  We laughed ourselves silly, ate everything from fresh homemade dinner rolls to my best Dittmer Meatloaf and threw in an Orange Lemon Chiffon cake.  Yes, we did some eating :)  I love making bread and especially love to have folks to share it with!
We visited Jack Daniel Distillery just down the road, then ventured on to Falls Mill where Jeff took some awesome winter/spring photos while we shopped for some fresh corn grits!  (The best around!)  I made Cheese Grits casserole and can’t believe I haven’t bragged, I mean blogged about it in the past.  However, when I went looking for the recipe via my blog I didn’t find it.  Well,  I will share the recipe with you very soon!  So many recipes … so little time :)

Speaking of recipes, The Brown Eyed Baker posted a recipe today that makes me want to go directly to the kitchen, do not pass GO, and do not collect $200.  I want to make these Homemade Snickers Bars.  But I can’t.  My husband is training for the Los Angeles marathon (March 18, 2012) and says I am impeding his running speed with my baking (!)  So I have made him a promise to keep the sweets and treats out of the house.  I am sure you may be thinking, “isn’t he a big boy, can’t he just so ‘no’?” when he doesn’t want sweets.  The answer is NO.  He cannot say NO.  So I have to help:)  Here we go again baking vicariously through some of my favorite websites.  Ladies and gentlemen, I give you:  Homemade Snickers Bars.
This picture really should be criminal. I think I will “Pin it”. Have you done any pinning lately?  I would love to have you click on the little red Follow Me On Pinterest button on the right hand side of this blog. Happy Pinning!  And so it is the end of the week and my weekend roundup.  Seriously, if you have dessert on your radar this weekend, do yourself a favor and make this Best Bread Pudding recipe.  You won’t be disappointed.  I guarantee it.
If yeasty dinner rolls aren’t your cup of tea, be sure and check out my double recipe post for Chipotle Sweet Potato Biscuits or Catherine’s Chipotle Cheddar Biscuits along with some Chicken Piccata.  Yum.

I wish you all a great weekend full of many blessings and happy cooking!

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