Bacon Cheese Stuffed Chicken Breast Recipes

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BACON AND CHEESE STUFFED CHICKEN

Make and share this Bacon and Cheese Stuffed Chicken recipe from Food.com.

Provided by Quick n Easy Recipes

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Bacon and Cheese Stuffed Chicken image

Steps:

  • With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each half with 1/4 of the bacon and a piece of cheese. Seal with a toothpick.
  • Sprinkle chicken with salt, pepper and paprika.
  • Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned.
  • Reduce hea t to medium-low; cover and cook 10 minutes until chicken is cooked through.
  • Remove from skillet and cover loosely with foil to keep warm.
  • Stir cornstarch into chicken broth with a fork until dissolved.
  • Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened.
  • Add chopped parsley.
  • To serve, spoon over chicken.

Nutrition Facts : Calories 268.2, Fat 15, SaturatedFat 5.4, Cholesterol 95.9, Sodium 595.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 30.4

4 boneless skinless chicken breast halves (1to1 1/4 lbs)
4 slices bacon, cooked and crumbled
2 ounces sharp cheddar cheese, cut into 4 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika (optional)
1 tablespoon olive oil
1 teaspoon cornstarch
2/3 cup reduced-sodium chicken broth
2 tablespoons parsley, Finely chopped

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS

Provided by Claire Robinson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6



Bacon and Blue Cheese Stuffed Chicken Breasts image

Steps:

  • In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
  • Preheat the oven to 425 degrees F.
  • Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
  • Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
  • Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
  • Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

8 ounces (2 sticks) unsalted butter, at room temperature
4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
4 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
4 skin-on, bone-in organic chicken breasts
Pinch freshly ground black pepper

BACON WRAPPED, CREAM CHEESE STUFFED CHICKEN BREASTS

Make and share this Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts recipe from Food.com.

Provided by HWOBBS25

Categories     Chicken Breast

Time 50m

Yield 1 serving(s)

Number Of Ingredients 4



Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts image

Steps:

  • Pound out Chicken breast so it is about 1/4" thick.
  • Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
  • Roll Chicken breast up to conceal cream cheese.
  • Wrap partially cooked bacon around chicken breast and secure with toothpick.
  • Place on baking sheet and back for about 30 minutes at 375.
  • Broil for about 5 minute to crisp bacon.

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

BACON, CHILE AND CREAM CHEESE-STUFFED CHICKEN BREASTS

Jalapeño poppers are the inspiration for these addictive, crispy baked chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10



Bacon, Chile and Cream Cheese-Stuffed Chicken Breasts image

Steps:

  • Heat oven to 400°F. Line large rimmed baking pan with cooking parchment paper.
  • In 10-inch skillet, cook bacon over medium heat until crispy. Using slotted spoon, transfer to medium bowl. In same skillet, add onion and poblano chile; cook until softened, about 6 minutes. Transfer to bowl with bacon. Let stand 3 minutes. Add cream cheese, Monterey Jack cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine.
  • Cut pocket in each chicken breast by making a horizontal slit along thin long edge, being careful to not cut through to opposite side. Stuff each pocket with a quarter of the cream cheese filling (generous 1/4 cup). Press edges of chicken together to seal.
  • Pour melted butter into shallow bowl. In another shallow bowl, place bread crumbs. Season stuffed chicken breasts with remaining 1/4 teaspoon each salt and pepper. Dip chicken into melted butter to coat both sides, then dip into bread crumbs to coat completely. Transfer to pan. Bake 20 to 25 minutes or until chicken is no longer pink in center (at least 165°F).

Nutrition Facts : Calories 590, Carbohydrate 24 g, Cholesterol 185 mg, Fat 4 1/2, Fiber 0 g, Protein 48 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1 g

2 slices bacon, chopped
1/2 cup finely chopped onion
1 poblano chile, cored, seeded and diced
4 oz cream cheese, softened
1/2 cup shredded Monterey Jack cheese (2 oz)
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts (6 to 8 oz each)
1/4 cup butter, melted
1 cup Progresso™ plain panko crispy bread crumbs

BACON WRAPPED, CHEESE STUFFED CHICKEN! YUM YUM

1/2'd chicken breasts stuffed with either blue cheese, pepper jack (or a cheese of your choice) and wrapped in bacon! DELICIOUS!

Provided by EssaryBunch

Categories     One Dish Meal

Time 36m

Yield 4 serving(s)

Number Of Ingredients 5



Bacon Wrapped, Cheese Stuffed Chicken! Yum Yum image

Steps:

  • Preheat oven to 425°F
  • Grease baking pan 13x19 or use non stick pan.
  • Cut chicken breasts in half (pretend your chicken is a person and cut around the waist, not long ways).
  • Cut a pocket into the side of the breast halve about 3/4th the way through each -- try not to slit through the sides or the cheese will run out.
  • Pepper both sizes of the breast for a medium coating. not really thick but not light either.
  • Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together.
  • Spiral wrap the breast with bacon starting with one of the open corners. I usually spiral wrap it with 2-3 pieces and use the last piece to wrap circularly around the sides. This makes it look nice and covers the ends that the spiral wrapping left bare.
  • Use tooth picks to hold your bacon in place. Make sure you don't leave any ends on top of the chicken breast unsecured, they will roll up during cooking and burn and your chicken will dry out --
  • Cook for 25-27 minutes, bacon should start to crisp before you remove the dish from the oven. Inside temperature should be 165 or over.
  • Remove tooth picks, sprinkle a bit of the chosen cheese on top. Let stand 5 minutes to cool, then serve. -.

Nutrition Facts : Calories 518.6, Fat 41.8, SaturatedFat 16.9, Cholesterol 107.6, Sodium 1014.5, Carbohydrate 4.5, Fiber 0.2, Protein 29.9

2 large boneless skinless chicken breasts
1 1/2 cups cheese (blue, pepper jack, or your choice -goat cheese is good too!)
1/2-1 tablespoon black pepper
12 -16 slices bacon (3-4 pieces of bacon per 1/2 breast., I use thick but regular bacon works too)
12 -16 toothpicks

STUFFED CHICKEN BREAST WITH BACON, TOMATO, AND CHEESE

Simple to make, yet elegant in presentation and taste. This stuffed chicken breast is often requested when friends and family come to dinner.

Provided by beansontoast

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 4

Number Of Ingredients 10



Stuffed Chicken Breast with Bacon, Tomato, and Cheese image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
  • Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
  • Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
  • Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
  • Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 7.4 g, Cholesterol 162.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 43.5 g, SaturatedFat 10.9 g, Sodium 1070.5 mg, Sugar 3.3 g

1 egg
4 skinless, boneless chicken breast halves
5 ounces frozen chopped spinach, thawed and drained
½ cup crumbled cooked bacon
½ cup chopped sun-dried tomatoes
½ cup grated sharp Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise
3 cloves garlic, crushed
salt and ground black pepper to taste

STUFFED CHICKEN BREAST WRAPPED IN BACON

Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.

Provided by Ayms123

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7



Stuffed Chicken Breast Wrapped in Bacon image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
  • Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g

2 chicken breast fillets
1 (4 ounce) ball water-packed fresh mozzarella cheese, drained and sliced
2 cloves garlic, cut in half, divided
4 slices bacon
1 red onion, cut into wedges
1 tablespoon olive oil, or as needed
1 teaspoon chopped fresh rosemary

BACON & CHEESE STUFFED CHICKEN BREAST

Bookmark this Bacon and Cheese Stuffed Chicken Breasts recipe as your new go-to on a busy weeknight. These Bacon and Cheese Stuffed Chicken Breasts require just 20 minutes of prep time and are filled with cheesy, savory goodness the entire family will love.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 4 servings

Number Of Ingredients 6



Bacon & Cheese Stuffed Chicken Breast image

Steps:

  • Heat oven to 350°F.
  • Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
  • Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
  • Bake 20 to 25 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 140 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 31 g

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Shredded American & Cheddar Cheeses
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 egg
1/4 cup chopped fresh cilantro
2 Tbsp. KRAFT Shredded Parmesan Cheese

STUFFED CHICKEN BREASTS WITH BACON AND CREAM CHEESE

A tasty mixture of cream cheese, Cheddar, and cilantro adds delicious flavor to bacon-stuffed chicken breasts.

Provided by Shaydon

Categories     Stuffed Chicken Breasts

Time 1h20m

Yield 6

Number Of Ingredients 7



Stuffed Chicken Breasts with Bacon and Cream Cheese image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with foil.
  • Lay bacon strips in a single layer on the prepared baking sheet.
  • Place bacon in the preheated oven and cook until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop. Keep the oven on.
  • Slice chicken breasts horizontally, without going all the way through.
  • Combine cream cheese, 1/4 cup of Cheddar cheese, green onions, and cilantro in a bowl. Add chopped bacon and mix to combine.
  • Open chicken breasts at the hinge point and spread cream cheese mixture in a thin layer over each one. Close and transfer to the prepared baking pan.
  • Bake in the preheated oven for 30 minutes. Top with remaining Cheddar and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let cool slightly before serving.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 2.1 g, Cholesterol 163.8 mg, Fat 31.5 g, Fiber 0.2 g, Protein 45.1 g, SaturatedFat 15.6 g, Sodium 843.7 mg, Sugar 0.3 g

1 pound bacon
6 (5 ounce) skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
¾ cup shredded Cheddar cheese, divided
¼ cup chopped green onions, or to taste
¼ cup chopped fresh cilantro, or to taste
1 tablespoon minced garlic

CHEESY BACON-STUFFED CHICKEN BREAST

One of my families favorites with chicken, bacon, and cheese. You can't go wrong.

Provided by The Papa

Categories     Stuffed Chicken Breasts

Time 1h10m

Yield 4

Number Of Ingredients 6



Cheesy Bacon-Stuffed Chicken Breast image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil, then sprinkle 3 pinches bread crumbs across the bottom.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 11 minutes. Drain bacon slices on paper towels.
  • Filet chicken breasts 90% of the way through and open like a hot dog bun. Spread 2 tablespoons chopped Parmesan cheese on one side of each breast. Top each with a bacon slice and 1 1/2 tablespoons shredded Parmesan.
  • Close the breasts. Dip in beaten egg, then in bread crumbs. Place in the prepared baking dish. Sprinkle remaining shredded Cheddar over top.
  • Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 575.2 calories, Carbohydrate 41.1 g, Cholesterol 199.4 mg, Fat 21.6 g, Fiber 2 g, Protein 51.5 g, SaturatedFat 6.9 g, Sodium 1495.6 mg, Sugar 2.3 g

1 tablespoon olive oil
2 cups Italian bread crumbs, divided
4 slices peppered bacon
4 (5 ounce) skinless, boneless chicken breast halves
½ cup shredded Parmesan cheese, divided
2 large eggs, well beaten

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Top Asked Questions

How do you cook chicken breast with cream cheese and bacon?
DIRECTIONS Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and back for about 30 minutes at 375.
How much cheese do you put on your bacon stuffed chicken?
"1/2'd chicken breasts stuffed with either blue cheese, pepper jack (or a cheese of your choice) and wrapped in bacon! DELICIOUS!" 1 1⁄ 2 cups cheese (blue, pepper jack, or your choice -goat cheese is good too!) 12 -16 slices bacon (3-4 pieces of bacon per 1/2 breast., I use thick but regular bacon works too)
What are the best stuffed chicken recipes?
Our other favorite stuffed chicken recipes are Ham and Cheese Stuffed Chicken, Spinach Stuffed Chicken, and Stuffed Buffalo Chicken! First of all, bacon and cream cheese stuffed into anything is a winner in my book. If you love bacon and cream cheese, make sure to check out Bacon Jalapeno Poppers and Bacon Ranch Cheese Ball Bites .
How do you make stuffed chicken breast with cream cheese and eggs?
Divide the cream cheese mixture into your 4 chicken breasts, spreading out to cover, and fold the breast closed. Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.

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