So, Bacon Wrapped Stuffed Chicken Breast.
Prep: First thing you wanna do is heat your oven up to about 400 degrees. Then, while it’s getting all hot and bothered, you’re gonna prepare your chicken. Here’s what you need:
- Chicken Breasts
- 3 kinds of cheese (I used Pepper Jack, Colby, and Cheddar)
- Cream Cheese
- Take your chicken, take a knife, and butterfly those breasts open. You start with the fattest, meatiest part of the breast and cut into it while it’s flat. Then you can flip it up on it’s edge and work the knife through the meat if that’s easier. Or leave it on it’s side. Up to you.
- Once you have it open, you salt and pepper the inside of the breast.
- Then you take a small cube, (1/4inch cubes should be fine) of each kind of cheese and stuff’em in there.
- Take a chunk of cream cheese, (1/4 inch thick, as wide as a standard 8oz cream cheese block is wide) and stick that in there.
- Close the breast, salt and pepper both sides. (You can use a toothpick to keep it shut if you need to.)
- Take three strips of bacon and carefully wrap them around the chicken breasts. Try to make the wrapping tight. Thick cut bacon works best for that, as you can tug on it a bit more than you can regular bacon. Tuck each strip of bacon in under itself so that it stays in place, and set it aside.
- Put tin foil on a cookie sheet, then put the chicken breasts on the foil.
- Once the oven is done heating up, shove’em in for 40-60 minutes. (Depends on the size of your breasts.) Mine took 55 minutes to cook; they were very large breasts.
- Check the temp every 20 minutes if you’re not sure how long to put’em in for. The breasts, at the thickest, meatiest part, should be over 165 degrees in the center. That’s how you know it’s done.
- Pull the breasts out, let’em cool a little, then serve. You’ll have some melted cheese on the pan, but that’s why the foil is there.