Few dinners deliver the payoff of bacon-wrapped stuffed chicken with melty cheese. A juicy chicken breast gets pounded thin, layered with herbs and gooey cheese, rolled tight and wrapped in crispy Kountry Boys Applewood Bacon before it hits the skillet and the oven. The result is a restaurant-style entree that’s ready in about 35 minutes, no special equipment required beyond a good skillet and a handful of toothpicks. Whether it’s a weeknight dinner or a dish for company, this bacon-wrapped stuffed chicken hits every note: crispy bacon on the outside, melted cheese pulling apart on the inside and just enough herb seasoning to tie it together.
Difficulty: Easy
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Serves: 4
INGREDIENTS
4 oz mozzarella cheese, shredded (or your favorite melting cheese — a cream cheese and goat cheese blend works too, for a tangier filling)
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp black pepper
6 to 9 slices Kountry Boys Applewood Bacon (2 to 3 slices per breast)
Toothpicks
Olive oil
INSTRUCTIONS
Place each chicken breast between two sheets of plastic wrap and pound to 1/4 to 1/2 inch thick.
Sprinkle basil, thyme and black pepper evenly over each piece, then top with mozzarella.
Roll each breast around the filling and secure with toothpicks.
Wrap each roll completely in 2 to 3 slices of bacon, tucking the ends under.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken, covered, for 5 minutes, then rotate to brown all sides.
Transfer the skillet to the oven and bake for 15 to 20 minutes, until the bacon is crisp and the chicken reaches an internal temperature of 165F at the thickest point.
Remove toothpicks before serving.
Description
Few dinners deliver the payoff of bacon-wrapped stuffed chicken with melty cheese. A juicy chicken breast gets pounded thin, layered with herbs and gooey cheese, rolled tight and wrapped in crispy Kountry Boys Applewood Bacon before it hits the skillet and the oven. The result is a restaurant-style entree that’s ready in about 35 minutes, no special equipment required beyond a good skillet and a handful of toothpicks. Whether it’s a weeknight dinner or a dish for company, this bacon-wrapped stuffed chicken hits every note: crispy bacon on the outside, melted cheese pulling apart on the inside and just enough herb seasoning to tie it together.
Why This Bacon-Wrapped Stuffed Chicken Works
The secret to a good stuffed chicken recipe is choosing a cheese that actually melts. A mozzarella center keeps its pull instead of turning grainy in the oven, though a blend of cream cheese and goat cheese works too for a tangier filling. Wrapping each chicken breast in two to three slices of bacon, rather than just one, means every inch gets crispy instead of leaving bare spots that dry out in the oven.
Tips for the Crispiest Bacon-Wrapped Chicken
- Pound the chicken to an even thickness so it cooks evenly and doesn’t tear when it’s rolled.
- Sear the bacon-wrapped chicken in a hot, oven-safe skillet before baking. That’s what renders the fat and starts the crisp.
- Use a meat thermometer. Stuffed chicken should reach an internal temperature of 165 degrees at the thickest point before it’s safe to serve.
- Let the chicken rest a few minutes after baking so the cheese sets instead of spilling out the second the toothpicks come out.
What to Serve With Bacon-Wrapped Stuffed Chicken
This recipe pairs naturally with a simple mashed potato and a crisp green salad, but it holds its own next to roasted vegetables or a side of Bacon Potato Au Gratin for a heartier plate. Leftovers, if there are any, reheat well in the oven for lunch the next day.
Load ’em up on bacon, cheese and flavor with this dish, and don’t forget the sides.