With only six ingredients, these fabulous cheese-stuffed bacon wraps deliver a moist and flavorful meat dish. Whenever I serve these wraps, I think back to my incredible mom making this recipe for her nine hungry kids. I’m not sure I ever got an entire chicken wrap all to myself, but I savored every single bite. Mom served these with baked potatoes that were loaded with butter and sour cream. These days, the side dish at the Robach house is cauliflower rice or broccoli with cheese sauce. Just as delicious, but without all the carbs.
Before Amy started her own household, she always chose these chicken wraps for her birthday dinner, and now she makes them for her own family – the Shuebach clan. Back then, they seemed like an extravagant treat. But our family rule: You choose your favorite meal on your birthday. Now that our kids are grown, I make these when we have dinner guests, or for a special occasion, like a birthday or anniversary. Or sometimes just because they bring back great memories.
I buy Perdue Perfect Portions – fresh, boneless chicken breasts. One bag contains 5 individually wrapped pouches to seal in freshness – perfect for grabbing just the right amount and saving the rest for later. Buy refrigerated, and keep plenty on hand in the freezer. I flatten the breasts between waxed paper or zip-lock bag to make room for the filling.
Since chicken white meat is lean, the fat from the bacon prevents it from drying out, provides the magnificent flavor of bacon, and adds a crispy outer layer. Suddenly I’m craving bacon.
We love blue cheese, but any of your favorite semi-soft or shredded hard cheese (goat, gruyere, cheddar, gouda) works in its place. Tip: Mom mixed the cheeses and onions together, then took about 1/4 cup of the mixture and placed in plastic wrap, rolling up into a cylinder a little shorter than the chicken breast. She put them in the freezer for about 10 to 15 minutes before stuffing the chicken. I never knew why she did until I skipped the step. It keeps the cheese from melting too quickly, before the chicken is done.
Amy's Cheese-Stuffed Chicken Bacon Wraps
- 1/2 cup cream cheese
- 1/2 cup blue cheese
- 1/2 cup chopped green onions
- Salt and ground pepper
- 12 pieces bacon
- 4 boneless skinless chicken breasts
- Preheat oven to 450 degrees F.
- Place chicken breast in plastic resealable bags or between pieces of waxed paper, and pound with flat side of meat mallet or rolling pin to no more than 1/4-inch thickness. Set aside.
- In small bowl mix cream cheese, blue cheese and chopped green onions. Add salt and pepper to taste. Spread 1/4 cup of cheese and onion mixture into plastic wrap and roll into cylinders, a little shorter than the length of the chicken breast and put in freezer for 10-15 minutes.
- Remove from freezer, placing the mixture in the center of the breast. Starting on the short end, roll the chicken breast around the cheese and onion roll, tucking in the ends.
- Wrap each breast with 3 slices of bacon, making sure the last piece runs lengthwise to secure the ends. Secure with a few toothpicks to keep the wrap together. Place chicken wraps on broiler pan, or on rack on top of baking pan or dish. I line the bottom pan with aluminum foil to catch cheese drippings and for easy clean-up .
- Bake 15 minutes and flip. Bake another 8 minutes, or until meat thermometer reads 160 degrees. Spoon drippings over chicken.