Bacon-Wrapped Stuffed Chicken
This Bacon-Wrapped Stuffed Chicken features juicy chicken breasts filled with spinach and cheese, wrapped in crispy bacon. Perfect for a healthy dinner, it’s a simple recipe that blends rich, savory flavors into a nutritious dish with minimal effort.
Why You’ll Love This Recipe
This dish is a nutritious, delicious dinner option that transforms juicy chicken breasts filled with spinach and cheese, wrapped in crispy bacon, into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with protein, vitamins, and taste. Versatile—serve with sides or alone—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Pound Chicken Evenly: Ensures uniform cooking and easy rolling.
- Cook Bacon Partially: Prevents overcooking during baking.
- Seal Edges Well: Keeps stuffing inside while cooking.
- Check Doneness: Internal temperature should reach 165°F.
- Avoid Overstuffing: Leaves room for bacon to wrap snugly.
- Serve Warm: Maximizes the savory appeal.
- Thicken if Desired: Add more cheese if filling is too loose.
- Rest Before Serving: Allows juices to redistribute.
- Adjust Seasoning: Taste and tweak spices to preference.
- Use Toothpicks: Secures bacon if needed.
Bacon-Wrapped Stuffed Chicken
Bacon-wrapped stuffed chicken, healthy dinner delight.
Ingredients
- ¼ tsp black pepper
- ½ cup reduced-fat shredded cheddar cheese
- ½ tsp salt
- 1 cup fresh chopped spinach
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp cream cheese
- 4 boneless skinless chicken breasts
- 8 slices bacon
Instructions
- Prepare Chicken: Pound chicken breasts to an even thickness using a meat mallet.
- Cook Bacon Partially: In a skillet, cook bacon for 2-3 minutes until partially done, then set aside.
- Make Filling: In a bowl, mix chopped spinach, cheddar cheese, cream cheese, minced garlic, salt, and black pepper.
- Stuff Chicken: Spread the filling evenly over each chicken breast and roll up tightly.
- Wrap with Bacon: Wrap each stuffed chicken breast with 2 slices of bacon, securing with toothpicks if needed.
- Heat Pan: Heat olive oil in a skillet over medium heat and sear wrapped chicken for 2-3 minutes per side.
- Transfer to Oven: Preheat oven to 375°F (190°C) and place seared chicken in a baking dish.
- Bake the Dish: Bake for 25-30 minutes until chicken reaches 165°F internally.
- Prepare Garnish: Rinse and chop fresh parsley.
- Serve and Enjoy: Let rest for 5 minutes, then garnish with parsley and serve warm, savoring this savory delight!
Notes
- Pound chicken evenly for uniform cooking; cook bacon partially for crispness.
- Seal edges well to retain filling; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for vegetarian diets with appropriate swaps.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 429Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 145mgSodium 912mgCarbohydrates 4gFiber 1gSugar 1gProtein 50g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breasts (4): Boneless, skinless, for protein.
- Bacon (8 slices): For savoriness.
- Spinach (1 cup): Fresh, chopped, for nutrition.
- Cheddar Cheese (½ cup): Reduced-fat, shredded, for richness.
- Cream Cheese (2 tbsp): For creaminess.
- Garlic (2 cloves): Minced, for depth.
- Olive Oil (1 tbsp): For cooking.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Black Pepper (¼ tsp): Ground for a subtle kick.
- Parsley (1 tbsp): Chopped, for garnish.
Variations and Substitutions
- Chicken Swap: Use turkey breast or omit.
- Bacon Swap: Use turkey bacon or omit.
- Spinach Swap: Use kale or omit.
- Cheddar Swap: Use mozzarella or omit.
- Cream Cheese Swap: Use ricotta or omit.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Oil Swap: Use avocado oil or omit.
- Salt Swap: Use sea salt or omit.
- Pepper Swap: Use cayenne or omit.
- Herb Swap: Use cilantro or omit parsley.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm at 350°F for 15-20 minutes.
Dish Gallery
Please share this Bacon-Wrapped Stuffed Chicken with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Bacon and Cheddar Breakfast Frittata
