Stuffed and Wrapped Chicken Breast Recipe - Allrecipes.com
Stuffed and Wrapped Chicken Breast Recipe
  • READY IN 55 mins

Stuffed and Wrapped Chicken Breast

Recipe by  

"I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great."

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Ingredients Edit and Save

Original recipe makes 4 chicken breasts Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
  3. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
  4. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2008

This is a huge hit with my family. Instead of making the filling myself, I use chives and onion cream cheese. I also flatten out chicken. The salt in this recipe is way too much for us. I usually omit the salt and pepper. I also don't fry the bacon first. The bacon gets fully cooked in the oven. If I want it crisper, I just pop it in the broiler for a few minutes.

 
Most Helpful Critical Review
Jul 22, 2008

I have made several variations of this recipe. The best in my opinion is to just use the chicken breasts, cream cheese, and green onions (or chives). Mix the green onions, cream cheese and stuff the chicken. Wrap in bacon (as many slices as needed to cover), secure with toothpicks and bake 25-30 minutes. We have also grilled these for about 5 minutes a side and finished off in the oven which has amazing flavor as well. I think these flavors work so well together it illiminates the need for all of the other ingredients listed. Instead of green onions, I've also pan seared some priscutto and used that with the cream cheese. It sounds like it may be too much of the bacon flavors, but it turned out really well. Enjoy!

 
Apr 16, 2008

I didn't love the flavors in this dish as much as I thought I would. Definitely, 1 teaspoon of salt for the filling is way too much - especially with the salt seeping in from the bacon. I may try again with much less salt to see if that makes a different.

 
Oct 29, 2008

This recipe was good. A lot of flavor! I did make a couple changes though. I added minced garlic and a handfull of breadcrumbs (I never was good at that measuring thing) to the mixture. Once I omitted the bacon and once I had secured the breast closed I brushed it with egg and lightly rolled it in bread crumbs. Came out beautiful!

 
Jun 07, 2008

This was wonderful!! I did cut the bacon up into small pieces and mix it with the cream cheese. It was a little rich for me and will not fill it so much next time, but this is really good!! I forgot to add that I also used the cream cheese mix and stuffed jalepenos and cooked them in the oven with the chicken.

 
Apr 21, 2008

My family loved this recipe ! I automatically left out the salt and bacon, due to my husband's cholesterol problem...plus I flattened out the chicken breasts so that I could stuff them easier... All family members voted to do that one again...often... Grace...Vancouver, WA

 
Aug 24, 2009

I have very mixed feelings on this. Season the chicken and find a way to contain the cheese mixture and you've got a full flavor, five star dish! However, as written the chicken is bland and flat, a blank canvas for seasoning of SOME kind. I used Penzey's Chicago Seasoning. The cheese mixture is richly flavorful, really delicious - I used garlic and herb flavored Boursin, omitted the garlic, and used multi colored bell peppers rather than just the red. I used no salt! The bacon was a snap to wrap around the chicken after microwaving it just briefly. I finished the chicken off under the broiler just to brown the bacon a little further, but unfortunately, as others experienced, much of that wonderful cheese mixture had oozed out. I'm not sure how this could be avoided, but it really detracts from the dish. As long as the cheese is going to ooze out anyway, this might just be better used as a sauce - saute the onions and peppers first, add the cheese and heat until melted. I'd give this dish five stars for its concept and for the combination of flavors, but three stars for lack of seasoning and faulty execution in the method. But even with its flaws hubs and I enjoyed this!

 
Feb 27, 2009

This was a great recipe. I have never wrapped chicken around the breast before baking, but it sounded good. I added some jalepeno peppers and mozzarella cheese to the cream cheese mixture and WOW!! It was wonderful!!

 

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Nutrition

  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 1196 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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