If you’re looking for a dish that combines juicy chicken with creamy cheese and crispy bacon, look no further! Our Bacon Wrapped Cream Cheese Stuffed Chicken Breast recipe is a crowd-pleaser that’s perfect for a weeknight dinner or a special occasion. The savory flavors of cream cheese and Pepperjack cheese, wrapped in smoky bacon, create a mouthwatering meal that’s both satisfying and easy to make.
Ingredients:
- 2 Boneless skinless chicken breasts
- 4 tablespoons cream cheese
- 1/4 cup Pepperjack cheese, shredded
- 2 tablespoons green onion, chopped
- 4 to 8 pieces of bacon
Instructions:
- Prepare the Chicken: Cut each chicken breast into 4 equal pieces. Pound each piece until it’s about 1/4″ thick. This helps the chicken cook evenly and makes it easier to roll.
- Make the Cheese Filling: In a mixing bowl, combine the softened cream cheese, chopped green onions, and shredded Pepperjack cheese. Mix well until the ingredients are evenly distributed.
- Stuff the Chicken: Place 1/4 of the cheese mixture in the center of each chicken piece. Roll the chicken starting from the long side, making sure the cheese mixture stays inside.
- Wrap with Bacon: Wrap each chicken roll with 1 to 2 slices of bacon. Use toothpicks to secure the bacon if needed. While one slice of bacon per chicken breast is sufficient, using two slices will fully wrap the chicken and provide a richer, crispier texture.
- Bake: Place the bacon-wrapped chicken breasts on a baking sheet. Bake in a preheated oven at 375°F for 30 minutes.
- Crisp the Bacon: For a crispy finish, broil the topside of the chicken for about 5 minutes, or until the bacon is fully browned and crisp. Flip each chicken breast and broil for an additional 3 minutes to crisp up the bottom side.
Serving and Storage Tips :
Serving Suggestions
- Pair with Vegetables: Serve your bacon-wrapped chicken breasts with a side of roasted vegetables, such as asparagus, bell peppers, or green beans. This adds a healthy and colorful touch to your meal.
- Complement with a Salad: A fresh garden salad or a Caesar salad makes a great accompaniment. The crispness of the salad balances the richness of the stuffed chicken.
- Add a Starch: Pair with a side of mashed potatoes, rice, or quinoa for a hearty and complete meal. The creamy texture of the cheese filling pairs wonderfully with these sides.
- Garnish: Garnish with additional chopped green onions or fresh herbs like parsley for a pop of color and added freshness.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator. The chicken should be eaten within 3 to 4 days for the best quality and safety.
- Freezing: To freeze, wrap each bacon-wrapped chicken breast individually in plastic wrap and then in aluminum foil or place in a freezer-safe bag. Label with the date and freeze for up to 2 to 3 months.
- Reheating: Thaw frozen chicken in the refrigerator overnight before reheating. Reheat in the oven at 350°F for 10 to 15 minutes, or until the internal temperature reaches 165°F. This helps to maintain the crispiness of the bacon.
- Avoid Microwaving: While you can use a microwave to reheat, it may result in soggy bacon. For the best texture, reheating in the oven or a toaster oven is preferable.
By following these serving and storage tips, you can enjoy the savory goodness of your bacon-wrapped cream cheese stuffed chicken breasts well beyond the initial meal.
Variations :
- BBQ Bacon Wrapped ChickenIngredients:
- 2 tablespoons barbecue sauce
- 1 teaspoon smoked paprika
- Before wrapping the chicken with bacon, brush a layer of barbecue sauce over the cream cheese mixture inside the chicken.
- Sprinkle with smoked paprika for an extra smoky flavor.
- Proceed with wrapping and cooking as usual.
- Spinach and Artichoke Stuffed ChickenIngredients:
- 1/2 cup chopped spinach (fresh or thawed from frozen)
- 1/4 cup chopped artichoke hearts (canned or frozen)
- 1/4 cup grated Parmesan cheese
- Mix the spinach, artichoke hearts, and Parmesan cheese into the cream cheese mixture.
- Follow the original recipe instructions for stuffing, wrapping, and baking.
- Buffalo Chicken WrapIngredients:
- 2 tablespoons buffalo sauce
- 1/2 teaspoon garlic powder
- Mix the buffalo sauce and garlic powder into the cream cheese mixture.
- Proceed with stuffing the chicken, wrapping it in bacon, and baking.
- Mushroom and Swiss Stuffed ChickenIngredients:
- 1/2 cup finely chopped mushrooms (sautéed)
- 1/4 cup Swiss cheese, shredded
- Sauté mushrooms until tender and mix with the cream cheese. Add shredded Swiss cheese.
- Stuff the chicken with this mushroom mixture, then wrap and bake as directed.
- Herb and Garlic Stuffed ChickenIngredients:
- 1 tablespoon dried Italian herbs (or fresh chopped herbs like rosemary, thyme, and basil)
- 2 cloves garlic, minced
- Mix the dried Italian herbs and minced garlic into the cream cheese mixture.
- Stuff, wrap, and bake the chicken as directed.
- Cranberry and Brie Stuffed ChickenIngredients:
- 1/4 cup cranberry sauce (or whole cranberry relish)
- 1/4 cup Brie cheese, sliced
- Spread a layer of cranberry sauce on the chicken before adding the Brie cheese slices.
- Roll up the chicken, wrap in bacon, and bake as directed.
- Jalapeño Popper ChickenIngredients:
- 1 or 2 jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup cheddar cheese, shredded
- Mix the chopped jalapeños and shredded cheddar cheese into the cream cheese mixture.
- Follow the standard stuffing, wrapping, and baking instructions.
FAQs:
- Can I use other types of cheese in this recipe?
- Yes, you can experiment with various cheeses like Gouda, cheddar, or feta. Each cheese will bring its own unique flavor to the dish.
- Can I use turkey or another type of meat instead of chicken?
- While chicken is ideal for this recipe, you can use turkey breasts or pork tenderloin. Adjust the cooking time as needed to ensure the meat is fully cooked.
- How do I make this recipe ahead of time?
- You can prepare the chicken up to 24 hours in advance. Stuff and wrap the chicken, then refrigerate until ready to bake. Add a few extra minutes to the baking time if cooking straight from the fridge.
- Can I freeze these bacon-wrapped chicken breasts?
- Yes, you can freeze the uncooked, wrapped chicken breasts. Wrap them individually in plastic wrap and foil, then freeze. Thaw in the refrigerator before baking.
- What’s the best way to reheat leftovers?
- Reheat in the oven at 350°F for 10-15 minutes until warmed through. This will help keep the bacon crispy. Avoid microwaving as it may make the bacon soggy.
- Can I use pre-cooked bacon?
- Pre-cooked bacon can be used, but it may not get as crispy as raw bacon during baking. For best results, use raw bacon and cook until crisp.
- How do I prevent the bacon from getting soggy?
- Make sure the bacon is fully crisped under the broiler. Baking at a higher temperature also helps to render the fat and keep the bacon crispy.
- Can I make this recipe in a slow cooker?
- Yes, you can cook these chicken breasts in a slow cooker. Place the wrapped chicken in the slow cooker and cook on low for 6-7 hours. Note that the bacon will not be as crispy.
- What should I do if the cream cheese mixture leaks out while cooking?
- To prevent leaking, ensure the chicken is tightly rolled and securely wrapped with bacon. You can also use toothpicks to help keep everything in place.
- Can I use low-fat cream cheese in this recipe?
- Yes, you can use low-fat cream cheese, but it may affect the creaminess of the filling. Regular cream cheese tends to provide a richer texture and flavor.
Our Bacon Wrapped Cream Cheese Stuffed Chicken Breast is a delectable blend of flavors and textures that will impress anyone at your dinner table. The combination of creamy cheese and crispy bacon creates a dish that is both rich and satisfying. Whether you’re cooking for a family meal or entertaining guests, this recipe is sure to be a hit. Enjoy the savory goodness of this easy-to-make chicken recipe that’s bound to become a favorite in your home!
