Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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A Facebook inspired 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. Today, we’re going to be cooking Bacon Wrapped Cream Cheese Stuffed Chicken Breast! This is a MUST TRY recipe for any bacon lover.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Occasionally I stop, read a recipe and then print it out. I am not certain if all the stars aligned or what, but this recipe either looks exceptionally appealing or I’m 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!”

bacon wrap stuffed chicken single

Here is the short list of ingredients to make the best Bacon Wrapped Cream Cheese Stuffed Chicken Breast:

  1. Chicken breast – always, well usually, in my freezer
  2. Cream cheese – got it
  3. Chopped green onion – just happen to have some that needs to be used
  4. Hot pepper jack cheese – let’s give it a small kick
  5. Bacon – always available from the freezer
Place chicken in Ziplock bag and then pound to 1/4" thickness

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

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 when wrapped in bacon.

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 pepper jack don’t do it for you, the bacon will put this over the top! The chicken stays very moist as it cooks and the pepper jack cheese will melt and the cream cheese will keep a little form. (If you can’t buy pepper jack 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 the bacon a little more.

single chicken halved

I will be wrapping these bacon wrapped cream cheese stuffed chicken breasts up for a Christmas party or two for sure, and recommend you do the same at your next event.

Have you tried our delicious Bacon Wrapped Mozzarella Sticks?

If you are a “chicken-eater” like I am, don’t stop with just this recipe – check out how to reheat chicken or reheat wings by Emily at Cooking Chew!

Happy Cooking!
Catherine

bacon wrapped cream cheese stuffed chicken breast final recipe image

p.s. I have found that some “big appetites” like a second helping of this main dish. Be prepared and make plenty of bacon wrapped cream cheese stuffed chicken breasts to go around!

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

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Yield: 4 large servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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

Ingredients

  • 1 lb. Boneless skinless chicken breast cut into 4 - 4-ounce pieces
  • 4 tablespoons cream cheese
  • 1/4 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 1/4" thick.
  2. Mix together softened cream cheese, chopped green onion, and pepper jack 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 a toothpick, if needed.
  5. Place on baking sheet (with an edge on it) or a baking dish and bake 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.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 139mgSodium: 560mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 46g
Bacon Wrapped Cream Cheese Stuffed Chicken Breast Pinterest Image

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266 Comments

  1. I have made this with cream and chives separately, but lately I have made this with the cream and chive together that is in the grocery section and turns out divine. Since I don’t keep chives readily on hand this makes things so much easier. I absolutely love this recipe. I don’t measure anything so there may also be more pepper jack than is supposed to be. You can’t go wrong with this recipe.

    Reply
  2. Made this tonight and it was delicious! Added salt, pepper and poultry seasoning to the cheese mixture. My husband loved it. Said he could eat this once a week. Next time I’m going to add sweet chili sauce like other people have recommended.

    Reply
  3. I made this and I must say that it is the best chicken I have ever put in my mouth! I caramelized an onion and then added some fresh minced garlic and sautéed it for a few minutes and added it to my cream cheese mixture. Next time I will use mushrooms also. I only had chicken thighs that were deboned and skinless so I used those, carefully rolling them and wrapping them horizontally and vertically with bacon. I had minimal leaking and while they were under the broiler I turned them on all sides to get crisper bacon. I have already shared this with several of my friends and family and can’t keep from bragging on it! Thank you so much for posting this recipe! It will become part of my family heirloom recipes (of course you will get the credit!)!!!!!!!!

    Reply
  4. This is one of our favorite recipes ever! It is today’s feature on my Low Carb & Keto Recipes & Helpful Tips Facebook page! 🙂

    Reply
    • Joy my dilemma is the cream cheese . I know I saw a tip a while back regarding how to make sure your cream cheese mixture does not just run out of your chicken. I believe someone said you should freeze it first. Any suggestions?

      Reply
      • I now roll the ends tightly and use a toothpick to hold it in place.

        Reply
  5. Hi! With this recipe, is it possible to prepare the dish with the raw chicken, cheeses and stuff, cover it up and place it in the fridge for a few hours before cooking it? So that it’s easy for having guests over and so forth

    Reply
    • Yes, this is entirely possible. Personally, I always cover my raw ingredients in the refrigerator if holding them for a few hours.

      Reply
      • What is the definition of a few hours? 12 to 24 ?

        Reply
        • I usually only hold raw prepped ingredients for around 3 hours in the fridge (covered) as a personal preference. However, I rarely hold raw ingredients as I prep and bake immediately in most cases.

          Reply
  6. Mozzarella and a dash of crushed red pepper works great if your after a dish that has a bit more richness(oily goodyness)with the same zing as pepperjack. Peperoni or any dark salami inside the cream/cheese mixture brings this up another level of flavor variety. Overall a great recipe

    Reply
      • I have a problem. I made 8 of these expecting company but they had to cancel last min. Unfortunately the chicken was already in the oven , there is no way I can eat all of them before they go bad can i freeze them even though they are fully cooked?

        Reply
    • Making these tonight !! Added cheddar and chopped jalapeno

      Reply
      • I know you will love them! Adding the cheddar and chopped jalapeno sounds delicious!

        Reply
  7. I just made this recipe for the 10th time or so and ended up needing a substitute for the pepper jack. I used gouda, and I think the buttery taste made it even better!
    Thank you for sharing

    Reply
    • Hi Gordon, thanks for the info on using Gouda. I am going to try that next time!

      Reply
      • Update: pineapple on the inside with the filling, great idea, and I used Maple Bacon which gave it a sweet and savory taste as well. Big hit all 3 of my kids kept asking for more! They are 5, 4 and 16 months. This was a huge hit and super quick to make!

        Reply
        • I’m so happy they were a hit with your family and that pineapple tip sounds delicious!

          Reply
    • Is it supposed to be a high or low broil setting for those last 8 minutes?

      Reply
      • High Broil. I also watch like to watch it at the end to get that perfect bacon crisp. Sometimes it isn’t the full eight minutes depending on bacon thickness and where my rack is set.

        Reply
  8. These parcels are nice with mozzarella chese

    Reply
    • Yes, mozzarella would work great because it won’t all leak out. Thanks for sharing!

      Reply
    • So far so good, im going to try adding pineapple bits to the stuffing as well for a sort of Hawaiian thing I will update once done and tasted! Fingers crossed.

      Reply
  9. 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…

    Reply
    • Sweet chili sauce really does take this recipe over the top! Thanks for sharing and I am so glad you liked it even though you aren’t a huge fan of chicken. Win!

      Reply
  10. My husband doesn’t like chicken at all. I’ve found that most chicken recipes also work good with boneless pork chops. I do that substitution all the time.

    Reply
    • Julie, if you make this with a thinly cut pork chop, please send us a picture and let us know how you like it!

      Reply
  11. 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 for sharing

    Reply
  12. Just one word for you. It’s wonderful. 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!

    Reply
      • What do you do to add spinach and what other cheese besides the pepper jack with that?

        Reply
  13. The recipe was good but very problematic. Pounding out the chicken was less than easy. It kept getting stringy and breaking apart even with light pounding. In the baking process, the filling all melts out and ends up all over the pan. I’m sure a top notch cook wouldn’t have the problems I had with it.

    Reply
    • Hi Robert, thanks for your comments. I have found not all chicken breasts are created equal. I have had some chicken fall apart on me in the past also. I have learned to make sure I get a full breast piece to start with (cut in half) without thinner meat around the sides. As for the melting “out” of the cheese – you are right, and securing the ends with a toothpick helps! When I wrote the first blog post with this recipe I didn’t include all the tips and tricks, but have added them as others make the recipe. I hope you will try it again. The flavors are stellar. Thanks for taking time to comment.

      Reply
    • I had the same problem. I was so disappointed! No filling at all, just oozed all over the pan and made a mess. So it was dry and not flavorful (and I used toothpicks!) what did I do wrong??

      Reply
      • What I do now is really take my time with the ends to make they are sealed. If I’m in a hurry, they tend to leak more.

        Reply
  14. What a delicious meal!! I served these tonight with steamed green beans and we were so happy with the meal 🙂 We aren’t pepper jack fans so I substituted Swiss cheese and wow… absolutely delicious and a hit with all of us! I’ll definitely be making this again and trying some other things with it. But the recipe as is turned out perfectly cooked chicken, nicely crisped bacon and a delicious filling. Thank you for sharing!

    Reply
    • Thank you for your comment. I am so glad you liked this recipe, it is an all-time favorite of My Daily Bread followers! Blessings!

      Reply
  15. Thank you so much for this great recipe!!

    Reply
  16. Mozzarella and a dash of crushed red pepper works great if your after a dish that has a bit more richness(oily goodyness)with the same zing as pepperjack. Peperoni or any dark salami inside the cream/cheese mixture brings this up another level of flavor variety. Overall a great recipe

    Reply
  17. I just made this recipe for the 10th time or so and ended up needing a substitute for the pepper jack. I used gouda, and I think the buttery taste made it even better!

    Reply
  18. Yummy. 1 breast left, next day fixed by heating sliced breast in small amount of sweet spicy sauce and added to spinach salad.

    Reply
    • Excellent as a leftover heated up! How we make it might be a little rich for a salad, but we do love ranch of lettuce!

      Reply
  19. Just fabulous!! I was fortunate enough to get thin sliced chicken breasts which saved on time. Had six pieces that worked perfectly!!

    Reply
  20. As a diabetic, I can have this. So rare on Facebook recipes. Also, love the Franciscan appleware

    Reply
    • Hi Beth, thanks for your comments. I love that Franciscan appleware too! I bought it at an auction for an unbelievable cheap price! 🙂

      Reply
  21. I tried this but should change instructions above from “baking sheet” to baking dish. Baking dish definitely needs edges to hold in the liquids. I also baked longer than 30 minutes. I baked 45 and the broiled for 5, flipped roll and broiled the other side for 5 minutes. Instead of pepper cheese I used butter and cream cheese. Very good! You can also make ahead, refrigerate, and fix later.

    Reply
    • Thank you Ruth! You are absolutely right. My baking sheet has a 1/2″ lip on it but if yours doesn’t that could be a problem. I’ll make the clarification! Thank you!

      Reply
  22. This looks phenomenal, I know what we’re having for dinner!! Thanks for sharing

    Reply
    • This chicken will make a great Thanksgiving meal because it is “special” but still easy to make!

      Reply
  23. Made this will cook later. Can’t wait to eat. I know they will be great. With seasoned potatoes baked an an nice salad. Yum

    Reply
    • Wonderful made ahead of time and then cooked later. Also can be frozen and cooked after a brief thaw.

      Reply
      • In my experience cream cheese cannot be frozen.

        Reply
        • Hi Cheryl, I’ve had good luck freezing these. Although it’s completely possible to freeze cream cheese, it does alter the texture. Thawed cream cheese is less creamy and a lot more crumbly than fresh cream cheese. Because of this, it’s best to use frozen cream cheese in casseroles, baked dishes and dips and pick a cream cheese that has a higher fat content. It works in this recipe!

          Reply
  24. On baking sheet and back for 30 Minutes? What does the ‘on back’ mean?

    Reply
    • Place on baking sheet and “BAKE” for 30 minutes

      Reply
      • Thank you! Isn’t funny how you can look at bake and back and just not see the typo! Thank you!

        Reply
  25. What exactly is broil?does that mean in the oven?if so what temperature do I put it on?thanks

    Reply
    • Amanda, I am so sorry this is delayed in my response. A broiler is fitted into most ovens either at the top of the oven or sometimes in a gas stove/oven underneath the actual oven. A broiler coil turns very hot very fast and will brown or cook food quickly. I hope this helps!

      Reply
    • There is a broil setting on your oven. Read your time correctly or keep an eye on it because it is your highest heat setting in your oven.

      Reply
  26. Great recipe…just had it again…2nd time in 2 weeks! Husband doesn’t really like chicken, but added some roasted fake jalapeño peppers and they really made the recipe pop!

    Reply
    • Hi Barb, I love hearing how cooks are using this great recipe! Thanks so much for sharing. Btw- what are “roasted fake jalapeno peppers?”

      Reply
    • Whats a fake jalapeno pepper

      Reply
      • I don’t know what this is in reference to exactly, but probably a dried hot and spicy version of a jalapeno.

        Reply
  27. These are cooking right now and my house smells heavenly! I wish I had read the comments before I began making this. Then on the other hand, I’m thinking that I will make this over and over again! So, to change, adjust, or alter this will have to wait until the next time I make it. Marvelous ideas and suggestions! I can’t wait to taste this and I can’t wait to try the suggestions in the comments section. The boneless pork chop idea sounds great!
    Thank you for such a great recipe!

    Reply
  28. Here are some suggestions for an already delicious meal…I add a slice of ham to wrap the cheese mixture, but I seal it to prevent the cheese from leaking out while cooking. I also wrap the bacon (2 pieces) perpendicular to one another, which also secures the cheese. If you have to use toothpicks, do not push through to the center, or you risk the cheese leaking out. I hope you enjoy!

    Reply
    • Thank you Katie! Just this summer I tried wrapping the bacon perpendicular to one another and it worked great! I just hadn’t gotten the recipe updated! Thank you very much! Your additions sound wonderful.

      Reply
  29. This has quickly become a favorite in this household! We call em armadillo eggs! I just seriously have to use the thick cut bacon to make sure the cheese stays in the middle. It’s so sad when it doesn’t! Easily the best dish I’ve ever made.

    Reply
    • Amanda, recently I helped my son, Chris, and his family make 40 servings for our family reunion. Chris was in charge of wrapping the bacon. He wrapped one piece end to end and the other piece around the middle. It totally helped secure “in” the cheese!

      Reply
  30. oh my, never dreamed of this on the grill, it would be the “bomb”!!!

    Reply
  31. When I’ve tried this in the past, the cream cheese always melts out all over the pan. Am I doing something wrong?

    Reply
    • Hi Stacy, No I don’t think you are doing anything wrong. I have a little cheese come out as well and it cooks and crisps up around the chicken. It is so good that we leave it and eat it! But – I also try to tuck the ends closed as much as possible and even toothpick if need be. Also, “fat free cream cheese” does not work at all – it just turns to liquid. I hope this helps!

      Reply
  32. Add a strip of roasted mild jalapeno in the center, and you’d have a great Popper chicken breast.

    Reply
    • Ingenious! Of course, this sounds wonderful! Thank you! Chicken Breast Poppers!

      Reply
  33. Thanks for sharing this delicious recipe . This one is my favourite

    Reply
    • Thank you for taking time to leave a comment, Chris. I love this also and am going to make again it for my family! Blessings, Catherine

      Reply
  34. I love this recipe. Thanx for sharing this with us.

    Reply
  35. 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?

    Reply
    • 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!

      Reply
      • 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!

        Reply
  36. I’ve had this before, very good, also very rich taste with the cream cheese. Good and easy recipe, though.

    Reply
    • Thank you, Doug. Thanks for spending time on my blog. Visit again!

      Reply
  37. 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!

    Reply
    • Wow, Jen! Thanks for sharing. Your changes/additions sound yummy! I think there are a zillion combinations! Happy Cooking!

      Reply
      • 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!

        Reply
        • Jo, at the bottom of the blog post, is the recipe, written in recipe form with all the details. I hope this helps!

          Reply
  38. Could you wrap two more bacon strips the other way to help keep the stuff inside?

    Reply
    • yes, but cooking the bacon well will take more time. I would par-cook it a bit first, Just until it is translucent and then wrap and cook.

      Reply
  39. 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!

    Reply
    • No worries, this is a very adaptable recipe … add what you like, leave out the rest!

      Reply
      • I’ll be making it Thursday evening, I’ll let you know how it came out. Thanks for getting back to me! 🙂

        Reply
        • 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!

          Reply
          • Thanks for sharing your results Jeanne. I really like the idea of broccoli – I’m going to try that next. Such endless possibilities!

  40. 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

    Reply
  41. I am trying this recipe tonight!
    But I wanted to ask you, can I freeze them (raw of course/not cooked)?

    Reply
    • 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.

      Reply
  42. How d I u keep the cheese from melting out?

    Reply
    • 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.

      Reply
  43. My husband just ordered this for dinner. Thanks!

    Reply
    • Maureen, what a compliment that John would see something on my little blog that he wants you to make! I think you will love this recipe. Please let me know what you think!

      Reply
  44. I make every Christmas. But instead cheese I mix chopped mushrooms with mashed garlic and butter. The taste is brilliant.

    Reply
  45. Great dish, but you quote the bible etc, yet don’t give the original poster any credit which deserve, after all they created it.

    Reply
    • 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!

      Reply
      • that’s good to hear. as a recipe creator that is a thing close to my heart. and i can’t wait to try this recipe it sounds yummy

        Reply
        • 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,

          Reply
          • i would be happy too, i specialize in low fat sugar free recipes. and you be blessed also

      • This recipe was printed in a magazine (can’t remember which one!) about 20 years ago. I remember it well because I made it for my sister’s baby shower! It also called for a base of uncooked rice, can of chicken broth and the chicken placed on top. It was delicious then, still delicious now!!

        Reply
  46. 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!

    Reply
    • Thank you for sharing Alissa! So glad your family likes this recipe, be sure and check out the Spinach and Feta stuffed chicken too! God Bless!

      Reply
  47. 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

    Reply
    • Yes, of course and thank you for asking! Will you be able to provide a link to my website as well?

      Reply
  48. Always have the ingredients in my fridge & feeder.needed more ways to make Chicken. Thank you so much.

    Reply
    • You are welcome Bridget. I find these are ingredients I usually have on hand also! Blessings to you and yours.

      Reply
  49. 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!!

    Reply
    • 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!

      Reply
  50. Will add a can of shredded crab to cheese mixture.

    Reply
  51. Can mozzarella be used instead if pepper jack

    Reply
    • 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!

      Reply
      • I make a variation of this recipe with Mozzarella and Gruyere cheeses rather than the pepperjack as we love the creaminess. The Gruyere adds flavor that the Mozzarella lacks. I typically also add a bit of asparagus or spinach as well. Definitely a family favorite!!

        Reply
        • Jill, this sounds delicious. Recently we made 40 servings for our family reunion and we used pepperjack cheese sticks! They were terrific! Thank you for being a part of my blog!

          Reply
  52. I wouldn’t eat them after you drooled over them!

    Reply
  53. Is this a dish i can use as a pre prepped meal? Id like to make it and use it for lunches at work if possible.

    Reply
    • 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.

      Reply
  54. 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…

    Reply
    • Marilyn, thank you for all these great options. I will share them when I update the recipe! Blessings.

      Reply
  55. 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.

    Reply
    • So glad you found this a good main dish and I like your modifications!

      Reply
  56. So use a baking sheet not a glass dish like picture?

    Reply
    • 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!

      Reply
      • Thanks they are in the oven now!

        Reply
  57. 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.

    Reply
    • One of the things I like about this recipe is how flexible it is and how you can make it to suit your family’s tastes.

      Reply
  58. 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.

    Reply
    • Denise, I am sure they were tasty too. Rolling up a chicken breast sometimes takes a little practice and the chicken needs to be pretty flat, but not too flat or it breaks through. Enjoy!

      Reply
  59. 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.

    Reply
    • Monica, thank you so much for your comments and the information. This is one of those recipes that you can really change up depending on what you have on hand. Have a blessed weekend!

      Reply
  60. probably about 2500 calories for each piece, not to mention the cholesterol, trans fats and worms-LOL

    Reply
    • Vince, I have tried to do the math on this one and decided I best just go with “all things in moderation!” Thanks for stopping by!

      Reply
      • 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. 😉

        Reply
        • In some recipes low fat cream cheese gets very watery so I haven’t tried it in this one.

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    • 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.

      Reply
      • 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”!

        Reply
  61. 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!

    Reply
    • Heather, how did your chicken turn out? Fresh jalapenos will definitely kick it up a notch!

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  62. 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!

    Reply
    • Both of you suggestions sound wonderful. And the chevre will work wonderfully.

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    • My granddaughter is a goat cheese fanatic. So glad you mentioned it. Will also try!

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      • Goat cheese is so good and I haven’t tapped into it like I should. Enjoy!

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  63. 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?

    Reply
    • 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!

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  64. I just made this tonight and all my cream cheese came out..

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    • I had the same problem !

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  65. 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.

    Reply
    • Lona, one of my favorite things about this recipe is just exactly what you did – used what you had and turned this main dish into something worth moaning for! 🙂

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  66. 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.

    Reply
    • 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.

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  67. 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??

    Reply
    • Yes April chives or shallots can be used for green onion, or even a yellow or white onion finely chopped. Hope this turned out well for you!

      Reply
    • 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.

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      • Helene, this is a great idea! I will pass this on to readers. Thank you!

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    • 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

      Reply
      • Thank you Nancy for your variations. I love the creamy soup over rice as a side!

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    • fresh chives would be great!!!

      Reply
  68. 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

    Reply
    • 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!

      Reply
      • Thanks. Feeling kind of dumb. Must have been reading without my brain engaged.

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    • There are four equal sized pieces of chicken.

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      • Thanks Elaine, that is correct – 4 equal size pieces. You can also go with cutting each piece into thirds but the servings are pretty small. Thanks!

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  69. It’s delicious wish I knew how to share my photo with you

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    • Hi Tina, if you figure how to upload a photo please send anytime and I will share it! Blessings, Catherine

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  70. This would be great with jalapeños and grilled

    Reply
    • 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!

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  71. 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.

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    • Kenda, Thank you so much for sharing your side dishes. I love to hear how others use the recipe and especially what you serve alongside. Thank you!

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  72. 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!

    Reply
  73. 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.

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    • Neil, wonderful recipe to make your own! Thanks for sharing, let me know how it turns out.

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

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  74. Made this last night…absolutely delicious! Looks impressive, too.

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  75. This sounds awesome but I would like to know the carb. count on this recipe.

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  76. 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

    Reply
    • Joanne this sounds really divine. Please do report back and I will share with others! Blessings,

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  77. 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!

    Reply
    • 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!

      Reply
      • Thanks for the quick reply!

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  78. This looks delish! What would you serve with this?

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    • 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!

      Reply
  79. 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?

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    • 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!

      Reply
      • I ended up just getting the cream cheese, but I will definitely keep this in mind for the future, in case I get into a jam again. It was delicious!

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        • Hi Holly! I am sorry I didn’t get back to you in time but it sounds like this worked out. Blessings, Catherine

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  80. 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.

    Reply
  81. 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.

    Reply
  82. 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.

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  83. how do i get the recipe!

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  84. Can this be done on the grill??

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    • 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.)

      Reply
    • 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!

      Reply
      • 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!

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    • oh my, never dreamed of this on the grill, it would be the “bomb”!!!

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      • I am going to try on the grill this summer also! I think it will be great.

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  85. I’m cooking for a first date I’m a male do you think this is a good meal to wow her?

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    • 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.

      Reply
    • Absolutely! she will be impressed

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  86. It’s in the oven right now!

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    • Jackie, please tell us how they turned out. Do you have a picture? Yum!

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  87. my mom used to make this for me. i loved it

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    • I knew the recipe had to have been around awhile … the whole bacon thing just really gets our attention, doesn’t it?

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  88. 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?

    Reply
    • 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!

      Reply
  89. Hi I would love to cook this but what is pepper jack cheese? is there an alternative please

    Reply
    • 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!

      Reply
    • 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!

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      • 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.

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  90. I don’t usually like to fuss too much with chicken but this looks so good I can’t wait to make it! Thank you for sharing!

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    • Judy, I don’t think you will be disappointed. Let me know how you like it!

      Reply
    • Yes Penny, it is as good as it looks!

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  91. 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 !!!

    Reply
    • Ha! Ha! Zan. I hadn’t heard that saying! Reminds me of the cajun seasoning that I just love …. “Slap Ya Mama”.

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  92. 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

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    • I’ll bet these are as pretty as they are delicious. Great ideas!

      Reply
  93. I have a problem with peppers but think a horseradish jack (mild flavor) or green pesto gouda would substitute nicely!

    Reply
    • 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!

      Reply
  94. 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.

    Reply
    • Wow Whitney — that sounds fantastic! I have some bacon I want to get used up … hum? Thanks for sharing!

      Reply
      • 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!!!

        Reply
        • Paula, I haven’t seen the bacon cream cheese yet but wow that would really make this pop! Thank you!

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  95. These parcels are nice with mozzarella chese

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    • Oh Audrey, you are so right, I can just imagine a nice, slightly gooey warm mozzarella. Thanks for sharing!

      Reply
    • Oh Audrey, you are so right. A nice slightly warm and gooey mozzarella sounds perfect also!

      Reply
  96. 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…

    Reply
    • Good morning Marilyn, Thanks for your comment. Sweet Chili sauce sounds wonderful with this! I am going to try soon. Thank you! Have a blessed day.

      Reply
    • 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!

      Reply
      • I think you will really enjoy this! After all the recent activity around this recipe I am going to make it again! Blessings!

        Reply
        • I just bought all ingredients. Wish me luck!

          Reply
          • You will do great!

    • My husband doesn’t like chicken at all. I’ve found that most chicken recipes also work good with boneless pork chops. I do that substitution all the time.

      Reply
  97. 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!

    Reply
    • Hi Jane, thank you so much for the additional information! Love it!

      Reply
  98. All I can say is I wish it was dinnertime right now (and it’s not even 10:00 a.m.). These sound heavenly!

    Reply
    • Try putting a jalapeños in the chicken breast and cream cheese then wrap with bacon,

      Reply

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I love to prepare delicious meals for my family!  If you’re looking for recipes that anyone can prepare, this is the place for you! Let’s connect on Pinterest and Facebook.