CHEESE-STUFFED CHICKEN WRAPPED IN BACON – A FAMILY TRADITION
With only five 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, or a fresh salad loaded with low carb vegetables. 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.
FINDING THE PERFECT SIZE FRESH CHICKEN BREASTS
We 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. We flatten the breasts between waxed paper or a zip-lock bag to make room for the filling.
4 boneless skinless chicken breasts – approximately 4.5 to 5 ounces each
1/2 cup cream cheese
1/2 cup blue cheese
1/2 cup chopped green onions
12 slices bacon
salt and pepper to taste
Preheat: oven to 450 degrees F.
Flatten: chicken breasts.
Mix together: cheeses and green onions.
Roll: cheese and onions into cylinders. Place in freezer 10 minutes. Put in center of breast. Roll the chicken breasts around the cheese and onion.
Wrap: bacon around rolled chicken and secure with toothpicks.
Bake: 15 minutes and flip. Bake another 6-8 minutes. Serve.
TIPS FOR MAKING OUR CHEESE-STUFFED CHICKEN BACON WRAPS
Whatever pan you choose (broiler pan or wire rack on top of baking pan) give it a spray with a no-stick cooking spray to prevent sticking. Line bottom pan with foil to catch any drippings. Makes for easy clean-up.
Since we are baking bacon at a high temperature, it tends to produce smoke, so turn on the oven fan to its highest level.
We love blue cheese, but any of your favorite semi-soft or shredded hard cheese (goat, gruyere, cheddar, gouda) works in its place. 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.
Since chicken white meat is lean, the fat from the bacon prevents it from drying out, adds the magnificent flavor of bacon, and provides a crispy outer layer. We hope you enjoy our family favorite at your dinner table!
Amy's Cheese-Stuffed Chicken Bacon Wraps
- Broiler pan or wire rack placed on baking pan
- 4 boneless, skinless chicken breasts about 5 ounces each
- ½ cup cream cheese, softened 4 ounces
- ½ cup blue cheese, softened 4 ounces
- ½ cup chopped green onions
- coarse salt and ground pepper to taste
- 12 slices bacon
- Preheat oven to 450 degrees F. Turn oven fan to highest level as we are baking bacon at high heat,which tends to produce smoke.
- 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 softened cream cheese, blue cheese and chopped green onions. Add salt and pepper to taste. Spread about 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. 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. Secure with toothpicks to keep the wrap together. Use no-stick cooking spray on either broiler pan or wire rack placed on top of baking pan. Place chicken wraps on top. Tip: Line lower pan with foil to catch cheese drippings and make for easy clean-up .
- Bake on top rack, 6 inches from heat source for 15 minutes then flip. Bake another 6-8 minutes, or until meat thermometer reads 160 degrees.