I’VE BEEN MAKING THIS STUFFED CHICKEN SMOTHERED DISH FOR YEARS, AND I’M RIDICULOUSLY PROUD OF IT BECAUSE IT’S ONE OF THE FIRST RECIPES I MADE THAT THE WHOLE FAMILY FELL COMPLETELY IN LOVE WITH!
I’M SURE THERE ARE OTHER RECIPES FOR CHICKEN WRAP OR STUFFED CHICKEN SMOTHERED, BUT THIS ONE COMBINES BOTH, SO I’M SURE YOU WON’T SEE MANY RECIPES LIKE THIS ON THE INTERNET, BUT PLEASE LET ME TELL YOU THIS ONE IS OUT OF THIS WORLD! 🙂
WITH THIS DISH, YOU CAN EAT IT WITH SO MANY THINGS! WE MADE IT WITH RICE, PASTA AND EVEN MASHED POTATOES!
6 thin, boneless, skinless chicken breasts
6 slices of cooked and chopped bacon + 6 others for the stuffing
1/2 can of cream of chicken or mushroom soup
Olive oil for cooking
1/2 onion, chopped
1/4 cup of water
1/4 red pepper, chopped
1 teaspoon melted butter
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
1/2 cup mozzarella cheese
Note that we love cheese, but you can reduce each cup to 1/4 if you wish.
Chicken Stuffing Mix
8 ounces softened cream cheese
1 tablespoon chopped onion
1 tablespoon of Italian seasoning
1 tablespoon garlic powder
1 teaspoon pepper
2 teaspoons lemon juice
Salt to taste
6 pieces cooked and chopped bacon
Chicken wrap coating
1/4 cup Italian breadcrumbs
1 egg, beaten
Preheat the oven to 350.
Heat 2 tablespoons of olive oil in a small skillet over medium-high heat, add only the teaspoon of butter, chopped pepper and 1/2 chopped onion – cook for about 3 minutes until slightly softened, remove from heat and set aside.
In a bowl, beat cream cheese, onion, Italian seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
Place about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread in a thin layer.
Roll up the chicken.
*Note: to prevent them from unraveling, you can use toothpicks to hold them together.
Next, lightly dip the chicken rolls in the egg mixture, then dip them in the Italian breadcrumbs.
In a large frying pan, drizzle with olive oil and heat. Cook the rolls briefly over high heat, browning on all sides, .remove from heat and set aside.
In a large bowl, add water and cream of soup and mix well.
Add the pepper/onions and one of the 1/2 cups of cheese (whichever you like) and mix well.
Place the chicken rolls in a large baking dish and press lightly to cover the sides with the mixture and space them apart.
Take a teaspoon and place a little of the mixture on each chicken roll.
? Finally, add the rest of the cheeses evenly?
Bake for 25 minutes or until chicken is fully cooked.
Remove from the oven and garnish with the 6 slices of cooked and chopped bacon, then return to the oven for an additional 5 minutes.