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Ingredients for Bacon-Wrapped Cream Cheese Stuffed Chicken
To make this delightful dish, gather the following ingredients:
- 4 boneless, skinless chicken breasts
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 slices of bacon
- Optional: Fresh herbs for garnish (e.g., parsley or chives)
Directions for Bacon-Wrapped Cream Cheese Stuffed Chicken
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Stuffing:
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined and set aside.
3. Prepare the Chicken:
- Using a sharp knife, carefully slice a pocket into each chicken breast. Be sure not to cut all the way through.
- Stuff each chicken breast with the cream cheese mixture, ensuring they are filled but not overstuffed.
4. Wrap with Bacon:
- Take two slices of bacon and wrap them around each stuffed chicken breast, securing the stuffing inside. You can use toothpicks to hold the bacon in place if necessary.
5. Bake:
- Place the bacon-wrapped chicken breasts in a greased baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the bacon is crispy.
6. Serve:
- Once done, remove from the oven and let them rest for a few minutes. Garnish with fresh herbs if desired and serve hot.
Kitchen Equipment You’ll Need
- Oven
- Baking dish
- Mixing bowl
- Knife for cutting pockets
- Toothpicks (optional)
Tips for Making the Best Bacon-Wrapped Cream Cheese Stuffed Chicken
- Choose the Right Bacon: Thick-cut bacon works well for this recipe as it provides a better balance between crispiness and tenderness.
- Experiment with Flavors: Feel free to add herbs and spices to the cream cheese mixture, such as chopped green onions, jalapeños, or spinach for extra flavor.
- Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Let It Rest: Allow the chicken to rest for a few minutes after baking to help the juices redistribute for a moister bite.
Storage and Leftovers
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze the bacon-wrapped chicken before baking. Just make sure to wrap them well and store them in a freezer-safe container for up to 3 months.
- Reheating: To reheat, place the chicken in a baking dish and cover with foil to prevent drying out. Bake in a preheated oven at 350°F (175°C) until warmed through.
Pairing Suggestions
Bacon-Wrapped Cream Cheese Stuffed Chicken pairs wonderfully with:
- Roasted Vegetables: A side of roasted broccoli, asparagus, or Brussels sprouts complements the rich flavors of the chicken.
- Mashed Potatoes: Creamy mashed potatoes provide a comforting side that balances the savory notes of the dish.
- Side Salad: A light salad with a tangy vinaigrette helps cut through the richness of the bacon and cheese.
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