Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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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. Sometimes, I end up cooking it, and sometimes I don’t. I am not certain if all the stars aligned or what, but when I discovered wrapping things in bacon completely changes a regular meal for the better, I knew I had to step up my baked chicken. Or, I’m just hungry at that moment. Maybe a little bit of all three. 🙂

bacon wrap stuffed chicken single

Here is the shortlist 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

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
© Adapted by Catherine Daugherty
Cuisine: American / Category: Main Dish
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 Pinterest Image

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279 thoughts on “Bacon Wrapped Cream Cheese Stuffed Chicken Breast”

  1. I added some Italian seasoning and ricotta cheese. They were great. Served with roasted squash, broccoli, cauliflower and potatoesMmmm! May
    drizzle a little pasta sauce over them next time Yum !Yum!

    • Please use the print button on the Recipe Card. It will print the 1 or 2-page version. If you use “print” from your web browser it will bring the entire contents of a page.

  5. My Aunt Maryanne Sonnenschein made this for us way back in 1976 when we went to visit her in Washington DC from Missouri. I absolutely loved it!!! She told me how to fix it.

  6. This turned out amazing! I modified it slightly. I didn’t want to pound out the chicken, so I just made a slit in each chicken breast and then added the filling. Also I marinated the chicken in a honey Sriracha marinade before stuffing it and wrapping it with bacon.

    • Ohhh.. that sounds really good for those of us who like a little spice kick. Think I’ll try putting a small amount in the cream cheese as well. Thanks much for the idea

  7. This recipe is OLD!! Been making this for well over 30 years!! Usually 8 pieces at a time, use an entire pack of cream cheese cut into 8 equal pieces, add roasted red peppers and chopped shallots works well with asparagus wrapped inside as well:) I add uncooked rice to pan first with can of chicken or veggie broth, chicken on top, cover and bake… Excellent!! Add a nice salad and veggie and you have a very delicious and elegant meal for guests!! Rave reviews every single time:)

  8. 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.

  9. 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.

  10. 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!)!!!!!!!!

    • 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?

  12. 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

  13. 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

  14. 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

      • 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!

      • 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.

  16. 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…

  17. 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.

  18. 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

  19. 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!

  20. 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.

    • 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.

    • 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??

      • 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.

  21. 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!

  23. 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

  24. 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!

    • 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!

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

  28. 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.

  30. 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

        • 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!

    • 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!

    • 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.

  34. 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!

  35. 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!

  36. 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!

    • 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.

  37. 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.

    • 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!

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

    • 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!

  43. 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?

    • 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!

      • 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!

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

  45. 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!

  47. 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!

        • 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!

  48. 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

    • 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.

    • 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.

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

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

    • 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!

      • 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

        • 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,

      • 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!!

  54. 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!

  55. 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

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

  57. 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!!

    • 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!

    • 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!

      • 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!!

        • 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!

  61. 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.

    • 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.

  62. 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…

  63. 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.

  65. 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.

  66. 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.

    • 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!

  67. 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.

    • 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!

    • 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.

      • 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”!

  69. 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!

  70. 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!

  71. 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?

    • 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!

  73. 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.

  75. 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.

    • 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.

  76. 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??

    • 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.

    • 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

  77. 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

    • 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!

  80. 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.

  81. 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!

  82. 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.

  85. 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

  86. 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!

    • 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!

    • 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!

  88. 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?

  89. 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.

  90. 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.

  91. 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.

    • 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.)

    • 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!

      • 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!

    • 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.

  97. 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?

    • 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!

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

    • 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!

    • 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!

  99. 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!

  101. 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 !!!

  102. 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

    • 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!

  104. 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.

  106. 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…

  107. 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!

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

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