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A close-up of a bacon-wrapped stuffed chicken breast filled with a creamy spinach mixture, served with a side of mashed potatoes on a white plate.

Bacon Wrapped Stuffed Chicken Breasts

Melissa Jo
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Ingredients
  

  • 4 chicken breasts
  • 2-3 green onions chopped
  • ½ cup of chopped baby spinach
  • ⅓ cup of bacon bits about 3-4 pieces (make according to directions in blog)
  • 1 cup of shredded pepper jack cheese
  • 8 oz. package of cream cheese
  • 1 tsp. of Complete seasoning
  • 1 tbsp. of chopped onion
  • 1 tsp. of canola oil only if the bacon doesn't render enough fat
  • 1 tbsp. of Complete seasoning
  • 1 & ½ tbsps. of Lawry’s seasoning
  • ½ tbsp. of garlic powder
  • 1 tbsp. of onion powder

Instructions
 

  • Preheat oven to 350 degrees
  • Chicken breasts should be room temperature and patted dry of any moisture. Season your chicken with the seasonings for chicken rub. Let them settle into the chicken about 30 minutes before browning.
  • Cut 3 inch slits into the thickest part of your chicken
  • Season the chicken all over and even inside the cavity where you made the slits
  • Chop up all of the vegetables & herbs into small pieces.
  • Shred the cheese
  • Mix together all of the ingredients for the stuffing
  • Stuff the chicken breasts
  • Wrap the chicken in the bacon. About 3 pieces per chicken breast
  • Add chicken to a skillet with high sides (oven safe skillet) and brown the bacon wrapped chicken at about medium (medium high) heat. I only add canola oil if I notice that the bacon is not rendering enough fat. I added about 1 tsp of oil halfway through browning. Brown all sides and don’t mess with it! Leave it to get nice and caramelized.
  • Pop the entire pan into the oven and bake for about 20 minutes at 350.
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