Delicious bacon-wrapped stuffed chicken and a video showing how to prepare stuffed breasts so the filling won’t come out!
What a neat way to keep baked chicken breast from drying out and infusing terrific flavor to boot!
Chicken breasts can be stuffed with a zillion and one things. I chose to use onions, mushrooms and swiss cheese because I have so darned much of those things.
The earthy flavor of the mushrooms combined so nicely with the Swiss cheese and bacon flavors. I have done this with cream cheese and green onions as well since I love scallion cream cheese. I’ve even made a veggie cream cheese as a stuffing once–delicious!
4 medium boneless skinless chicken breasts
8 slices uncooked bacon
½ cup onion, finely chopped
½ cup chopped mushrooms
½ cup shredded Swiss cheese
2 tbs chopped fresh parsley or 1 tbs dehydrated
1 tsp salt
½ tsp pepper
2 tbs butter
- Step 1
Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
- Step 2
Preheat oven to 350 degrees F.
- Step 3
Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket.
- Step 4
Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken.
- Step 5
Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
- Step 6
Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees F.