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READY IN 45 mins

Cream Cheese, Garlic, and Chive Stuffed Chicken

Read Reviews (147)

"Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!" — Eireann

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Original recipe makes 4 servings Change Servings

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced

4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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This was absolutely delishous but I did tweek the recipe.Firtst, I cooked the bacon till it was almost done and sat it aside I substituted half the cream cheese with mozzarella. I seasoned the chicken with onion and garlic powder and seasoning salt.Then I sauted (sp) the chicken breast in olive oil instead of butter just till the outside meat was white. Then I baked for half the time it called for and broiled it the other half of the time to make the bacon crisp It was the best meal I ever cooked I've made it twice already and I cant get enough of it. My all time favorite recipe already.

—LILMAAMA01

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Most Helpful Critical Review

Jul 18, 2006

I seriously love cream cheese, but the filling for this chicken was just too much for me. Next time, I'll probably tweak the filling and use half cream cheese and half feta cheese, just to cut the overpowering taste/texture of the cream cheese. I'll also add more garlic and some onion instead of the chives... maybe add some parsley for color. I used regular bacon and topped each piece of chicken with parmesan cheese, which got brown and crispy and yummy.

—campagnes

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195 Ratings

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Nov 16, 2008

Delicious! Thanks for the idea =) ..& here I go with my annoying list of "changes" lol ..but that's the fun of cooking! ..right? Started with thin cut breasts. Used Philadelphia Chive & Onion Cream Cheese mixed in my processer with lots of fresh garlic, Shredded mozz, grated parm, a little sour cream, crumbled bacon and fresh ground pepper. Dipped my breast 1st in butter and roasted garlic olive oil then in italian bread crumbs and more parm. Served with buttered corn and Stove Top Stuffing. Very rich but soooo yummy!!

—jodilee

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Jan 19, 2006

This recipe has many great possibilities. 5 stars to the cook who suggested wrapping in puff pastry!! The chicken itself needed more zip so maybe sprinkling with some barbeque salt would help? I also suggest sauteing fresh mushrooms and onion in garlic butter and a splash of white wine and spooning that in the middle along with some herb and garlic cream cheese, wrapping in prosciutto and puff pastry, placing seam side down on a cookie sheet, brushing with egg whites and baking @ 375 for ~40minutes. cover with foil for a while if the pastry is getting too brown. Yum

—BBLUELINE

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Jan 26, 2012

This is a great recipe and I swear you could put just about anything rolled up inside a chicken breast and it's bound to be good. Plus the combination of cream cheese, chives, and bacon was a clue to me that this was going to be tasty. Given that my husband loves bacon I had to give this a try. But, I did make a couple of changes... First I pounded my chicken breasts down thin. Second I used fresh chives vs. dried and aded a little onion powder to the cream cheese mixture. I cooked my bacon (real bacon, not turkey bacon) just until tender-crisp and placed that onto the chicken breasts then added the cream cheese mixture and secured with toothpicks. I dipped the chicken in egg and then seasoned Italian bread crumbs to form a light coating. I then drizzled it with a little melted butter and baked at 375 for 30 mintues. The result was a very moist and flavorful chicken bursting with a delicious cream cheese and bacon center!

—Jillian

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Feb 15, 2006

YUMMY!!! After reading the other reviews on how plain the chicken was to them, I marinated the chicken with romano basil salad dressing. It was fabulous!!!!!

—susieq

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May 10, 2006

WOW! I changed this one up just a bit, I coated the outside of my chicken in eggs, and breadcrumbs... and then stuffeed them, and wrapped them in reg. bacon (not turkey). IT WAS AWESOME! My husband gobbeled it up, and not only was it delcious and pretty simple to prepare, it looked elegant on the plate because of the bacon! I would make this one for a dinner party!

—BETSYBADU

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Apr 21, 2005

This turned out very well. I used garlic herb cream cheese to add more flavor. I also cooked up the bacon about half way before wrapping the chicken to get it done. We really liked this...thanks for the post.

—Momof2

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Nutrition

Calories
401 kcal
20%

Carbohydrates
2 g
< 1%

Cholesterol
152 mg
51%

Fat
30 g
46%

Fiber
0 g
< 1%

Protein
30.3 g
61%

Sodium
377 mg
15%

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

Nutritional Information

Cream Cheese, Garlic, and Chive Stuffed Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 401
Calories from Fat: 270

% Daily Value *
Total Fat 30g 46 %
Saturated Fat 17.2g 86 %
Cholesterol 152mg 51 %
Sodium 377mg 15 %
Potassium 296mg 8 %
Total Carbohydrates 2g < 1 %
Dietary Fiber 0g < 1 %
Protein 30.3g 61 %
** Sugars 0.3g
Vitamin A 20 %
Vitamin C 1 %
Calcium 8 %
Iron 17 %
** Thiamin 7 %
** Niacin 125 %
** Vitamin B6 32 %
Magnesium 10 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.