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Muenster-Bacon Stuffed Chicken Breast
SUBMITTED BY:
Nikki
PHOTO BY:
SunnyByrd
"This is an awesome recipe that incorporates some of my favorite foods! This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!"
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
25 Min
COOK TIME
40 Min
READY IN
1 Hr 5 Min
Original recipe yield 3 sandwiches
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 slices bacon
1 cup dry bread crumbs
1 tablespoon dried parsley
2 teaspoons Cajun seasoning (such as Emeril's Essence™)
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 large eggs
1 tablespoon hot pepper sauce
3 slices Muenster cheese
3 (6 ounce) skinless, boneless chicken breast halves
3 slices provolone cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.
When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.
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REVIEWS
Reviewed on May 10, 2008 by
Cooking 101
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Cooking 101
May 10, 2008
Though I did things a little different, this recipe looked so good that I really wanted to try it without all the fat content. This still came out very good. I used the recipe for cooking bacon in the oven from this site, bacon for a crowd which I must say I think is wonderful, make sure you use a pan with sides for the drippings, or check out the reviews for some great tips. Though I do use the thick bacon I think this could do well with thin bacon if the heat is cut back and watched carefully. I also have used parchment paper and overlap the bacon so it curls less. Add parchment or foil to the top so it don't splatter. Heated olive oil in a skillet and browned both sides of chicken then put in oven to finish. So yummy. Thanks so much for the post.
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4 users found this review helpful
Though I did things a little different, this recipe looked so good that I really wanted to try...
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Reviewed on Apr. 16, 2008 by
SunnyByrd
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SunnyByrd
Apr. 16, 2008
This is really good!! I skipped the egg and just breaded with crumbs and seasoning. I tripled the recipe and left 1/2 provolone-free (for my son that is picky about gobs of melted cheese - but, like pomplemousse, I did think there was a bit of overkill - it would be fine with "just" the muenster & bacon in the middle). I probably won't make this often because it's kind of messy, time-consuming and deadly fattening, but we really enjoyed it tonight! Thanks for the recipe!
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3 users found this review helpful
This is really good!! I skipped the egg and just breaded with crumbs and seasoning. I tripled...
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Reviewed on Apr. 16, 2008 by
pomplemousse
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pomplemousse
Apr. 16, 2008
This was good. I have to say, though, that it was an overkill on the cheese and bacon. I don't think it needs the provolone or bacon sprinkled on top. Stuffing the chicken with muenster and bacon was enough for me. It was also quite spicy. Not bad spicy, but relatively spicy, so I'd probably either not use the hot sauce with the egg or not use the cajun seasoning with the bread crumbs. I made my own cajun seasoning with the Simple Cajun Seasoning recipe from this site. I used turkey bacon, and I didn't like cooking the chicken in the same pan as the bacon. The pan was a burned mess (maybe bc I used turkey bacon?) before I transferred to a baking dish (I have a skillet that can be put in the oven but I misread the directions). I'd cook the bacon separately next time. I also think the breading and egg could have been used for 4 chicken breasts, not 3. Overall, I liked it and with less cheese and spice would be excellent. Thanks for the recipe!
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2 users found this review helpful
This was good. I have to say, though, that it was an overkill on the cheese and bacon. I...
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Reviewed on Apr. 11, 2008 by Jenn's Cooking
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Jenn's Cooking
Apr. 11, 2008
This recipe was so easy to follow and all so good. My husband and friends loved it so much that I was told I have to make it again!
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2 users found this review helpful
This recipe was so easy to follow and all so good. My husband and friends loved it so much...
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Reviewed on Apr. 23, 2008 by
Sam84jo
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Sam84jo
Apr. 23, 2008
I can't remember how this recipe was, b/c AR erased my review. I know it was AWESOME and I will definitly make it again! N*R
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1 user found this review helpful
I can't remember how this recipe was, b/c AR erased my review. I know it was AWESOME and I...
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Reviewed on Apr. 17, 2008 by
countygirl28
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countygirl28
Apr. 17, 2008
This is the first n*r that I have participated in, and boy am I glad that I did. I was a little apprehensive about all the spices and hot sauce, but it was delicious! This will be one of our regular meals from now on! Thanks for the great recipe! n*r
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1 user found this review helpful
This is the first n*r that I have participated in, and boy am I glad that I did. I was a...
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Reviewed on Jul. 24, 2008 by
jodilee
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jodilee
Jul. 24, 2008
omg this was good! Used garlic cheese spread instead of the muenster. Made these one night with a girlfriend. It was simple although took a little prep work .. We made a mess in the kitchen (after a glass or two of wine, lol) but had a blast making it! Served with green bean cassarole and garlic bread stix. Will be making again soon!
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0 users found this review helpful
omg this was good! Used garlic cheese spread instead of the muenster. Made these one night...
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Reviewed on Jul. 5, 2008 by Mike
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Mike
Jul. 5, 2008
This was an amazing recipe!! Fast, simple and delicious!
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0 users found this review helpful
This was an amazing recipe!! Fast, simple and delicious!
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Reviewed on Jun. 20, 2008 by fairhands
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fairhands
Jun. 20, 2008
My boyfriend and I absolutely love this. We make it all the time. The only thing we don't do is top with cheese, and we use whate