Bacon Wrapped Chicken Breast
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Bacon Wrapped Chicken Breast
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This 4-ingredient Bacon Wrapped Chicken Breast is stuffed with chive and onion cream cheese for an easy dinner that tastes delicious and looks impressive!
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Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to ½-inch thickness
- kosher salt and pepper, to taste
- 4 tablespoons chive and onion cream cheese (or more, as desired)
- 1 tablespoon butter, chilled and diced into very small pieces
- 8 slices bacon (not thick-cut)
- Optional garnish: chopped fresh parsley or chives
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Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with foil; set a metal cooling rack on top.
- Season chicken with salt and pepper. Spread about 1-2 tablespoons of cream cheese on a chicken breast and dot with about ¼ of the butter. Roll up and wrap with 2 slices of bacon; secure with toothpicks if necessary. Place seam-side down on the rack on top of the baking sheet. Repeat with remaining chicken.
- Bake for 30 minutes, or until the chicken is cooked through and the juices run clear.
- Adjust the oven to BROIL on high. Place the chicken about 6 inches from the heat and broil until the bacon is crisp, about 3 more minutes. Keep a close eye on the chicken, since the bacon can burn quickly.
- Garnish with chopped fresh parsley or chives, if desired.
Notes
- Pounding the chicken flat makes it easier to stuff and roll, and helps the meat cook evenly. For this recipe, you don't need to make it quite as flat as you normally would for chicken cutlets. You want the chicken breast a little bit thicker (about ½-inch thick) so that the meat doesn't dry out in the oven while the bacon finishes crisping.
- Line the baking sheet with foil (for easy cleanup), then set a wire rack on top. Baking the stuffed chicken on top of the rack allows the bacon grease to drip down so that the bacon gets crispy on all sides.
- Since the bacon might not be completely crispy by the time the chicken is done, broil the stuffed chicken breast for a few extra minutes. Just keep a close eye on the bacon, because it can burn quickly under the broiler!
- You can tell the chicken is done by slicing into the meat. If it looks white all of the way through (no pink), then it's ready. The juices should run clear. If you don't want to slice into your chicken, a meat thermometer comes in very handy. The chicken is cooked through when it reaches an internal temperature of 165° F.
Nutrition Information
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Serving
1wrapped chicken breast
Calories
452kcal
(23%)
Carbohydrates
1g
(0%)
Protein
43g
(86%)
Fat
30g
(46%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
161mg
(54%)
Sodium
560mg
(23%)
Potassium
737mg
(21%)
Sugar
1g
(2%)
Vitamin A
350IU
(7%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1wrapped chicken breast | |
| Calories | 452kcal | 23% |
| Carbohydrates | 1g | 0% |
| Protein | 43g | 86% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 560mg | 23% |
| Potassium | 737mg | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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