A basic recipe for chicken wrapped in baked bacon and filled with cream cheese and chives. Make it as written or add more flavors – customize it however you like!
About bacon-wrapped chicken with cream cheese filling
It’s been a bit of a rough week here at my place, but that’s nothing new. Chicken breast is my choice for dinner when I have nothing else up my sleeve and this bacon-wrapped cream cheese stuffed chicken is one of my new favorites!
That said, however, when it comes to a quick dinner option… it’s usually chicken breast and tuna at our house.
Hey, don’t judge me!
And because of this, I’m constantly looking for new ways to cook and prepare my beloved chicken. Last week’s honey balsamic chicken was absolutely amazing and pretty hard to top, so this time I wanted to spice things up by going in a completely different direction.
And by “different direction,” I mean I added bacon.
Around the chicken.
Being the chicken expert that I am, I can’t count how many recipes I’ve tried that use cream cheese in some way.
Chicken and cream cheese is a very popular combination, but in most cases, the cream cheese is just there to provide a creamy texture. The flavor always seems to be driven by some other mix of herbs and spices, completely overshadowing the acidic cream cheese.
That’s not the case with this recipe!
The cream cheese flavor is front and center in this bacon-wrapped stuffed chicken, with the bacon (mm, bacon!) and chives just enhancing it.
Even I, the Chicken Recipe Master that I am (that title is still available, right?) was surprised at how tasty the bacon-wrapped chicken breast could be in the oven.
You’ll need it:
1 pound of skinless, boneless chicken breast cut into 4-ounce pieces.
4 tablespoons of cream cheese.
¼ cup shredded Pepperjack cheese
2 tablespoons chopped green onions.
4 to 8 pieces of bacon.
How to:
In a bowl, mix softened cream cheese, chopped green onions and grated pepper jack cheese.
Tap breast to about ¼ inches thick.
Divide the mixture evenly and place it in the middle of each piece of chicken. Roll up the chicken breast starting with the long side trying to keep the filling inside.
Wrap 1 or 2 slices of bacon around the chicken and secure with a toothpick.
Place the rolls on a baking sheet and bake in a preheated oven at 375° for 30 minutes.
Once cooked, roast for 5 minutes to brown and crisp the bacon and turn the rolls to roast the other side for 3 minutes as well.
Serve hot and voila!
Simple, easy and super delicious! The last time I made this, it was for dinner. The best part of this recipe is that you can choose your favorite roasting sauce, marinade, chili sauce or sweet and sour sauce and add it during the baking.