Chicken Youll need skinless and boneless chicken breasts for the recipe. Lay the bacon strips on a cutting board and place the chicken breast sidedown. Ingredients The great thing about this delicious cream cheese chicken is that you only need a few simple ingredients.Don’t slice all the way to the edge or the cheese will leak. When cutting the chicken breasts, be careful to only cut a pocket for the cheese to be stuffed into.This will help create an area to add the cheese and have less leakage. Buy chicken breasts that are on the larger side.We all know that it makes a great addition to a cheese board, but stuffing it inside these chicken breasts is the perfect way to create an easy and fantastic dinner. These stuffed chicken breasts would fit either of those categories, they taste so good and come complete with a ready-made sauce! That would be the Boursin cheese which you’ve probably seen a million times in the cheese department. We've teamed up with Anna from Just a Mum to bring you this recipe.Juicy baked chicken breast stuffed with creamy Boursin cheese and wrapped in bacon!Īll about making these stuffed chicken breastsĬhicken is a great and quick way to come up with a meal, whether you need something easy or something a little more fancy. Serve with salad, roast vegetables or fragrant coriander rice and enjoy!
Remove from the oven and allow to stand for 5 minutes before serving. The Best Bacon Wrapped Stuffed Chicken Breast Recipes on Yummly Bacon Wrapped Stuffed Chicken Breast With Broccoli, Bacon Wrapped Stuffed Chicken Breast. Test with a knife, the chicken should no longer be pink and the juices should run clear. Place in the prepared baking dish and repeat with the remaining chicken.īake for 50-60 minutes (the timing will depend on the size of the chicken breasts) or until the bacon is golden and the chicken is fully cooked. Repeat with the strips of bacon until the chicken breast is covered and all the ends are underneath the chicken. To wrap the chicken, you will need 2-3 strips of bacon per chicken breast. Take a strip of bacon and start by placing one end underneath the thickest end of the breast, then carefully wrap the bacon around the chicken, careful not to overlap too much, ending underneath again or tucking the end of the bacon into the strip next to it. To stuff the chicken, open the sliced chicken breast and take a scoop of mixture and place this in the centre of the breast (be generous with the stuffing, but ensure the lid will still close) and close the chicken lid. Once the spinach is almost cooled, add in feta, grated cheese and a pinch of salt and pepper and stir well to combine. Repeat with the remaining chicken breasts and set aside. 1 cm from the top and slice approximately 3/4 of the way through horizontally, but do not slice it all the way. Carefully using a very sharp knife, slice into the side of the breast approx. Place the chicken breast on the chopping board and lay your hand over the top of the chicken breast. While the spinach is cooling prepare the chicken breasts. Remove the spinach mix and place into a medium bowl. Add the spinach and gently cook until it has wilted down.
Add the garlic and heat for one minute until lightly golden. In a medium frying pan, add the oil and bring to a medium heat. Lightly grease a 25 x 30cm baking dish with cooking spray or oil and set aside.
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