Bacon-stuffed chicken breasts are deliciously flavorful thanks to a fantastic blend of cream cheese, cheddar, and cilantro.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound bacon
- 6 (5 ounce) skinless, boneless chicken breast halves
- 1 (8 ounce) package cream cheese, softened
- ¾ cup shredded Cheddar cheese, divided
- ¼ cup chopped green onions, or to taste
- ¼ cup chopped fresh cilantro, or to taste
- 1 tablespoon minced garlic
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with foil.
- Lay bacon strips in a single layer on the prepared baking sheet.
- Place bacon in the preheated oven and cook until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop. Keep the oven on.
- Slice chicken breasts horizontally, without going all the way through.
- Combine cream cheese, 1/4 cup of Cheddar cheese, green onions, cilantro, and garlic in a bowl. Add chopped bacon and mix to combine.
- Open chicken breasts at the hinge point and spread cream cheese mixture in a thin layer over each one. Close and transfer to the prepared baking pan.
- Bake in the preheated oven for 30 minutes. Top with remaining Cheddar and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let cool slightly before serving.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 0 g |
| Protein | 45 g |
| Saturated Fat | 16 g |
| Sodium | 844 mg |
| Sugars | 0 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I marinaded the chicken breast with balsamic vinaigrette mixed with Mrs. Dash garlic and herb and some honey the morning. I also baked the bacon then to set aside for later. That early evening I stuffed the chicken with cream cheese mixture- used 1/3 light and topped with a mix of leftover cheeses ( I used jack and gouda because that is what I had ), I also added parmesan and panko bread crumbs. Baked it for 40 minutes because the breasts were larger. It was delicious!
Everyone loved this.
Toss in some fresh jalapeño it’s like a chicken jalapeño popper
Delicious! My only spin was that I air fried the breasts at 370 degrees for 18 minutes turning the breasts over halfway through.
It called for minced garlic, just did not see in the directions at what point the minced garlic is add. ( in the mixture I would have thought) So I left the garlic out and sprinkled dry garlic and pepper on top before baking for 30min. Tasted great. PS: Some people had commented about salt. I didn’t see salt in the list of ingredients, just the minced garlic
Made as written. Possible other ingredients- shataki mushrooms, romano cheese.
Delicious, definitely will make again! The bacon needs to be cooked in the oven at a higher temperature, but everything else in the recipe is good.
This was easy to make and really delicious! The next time, I will omit the green onions. I don’t particularly like their texture. Definitely just my preference, though! Everybody else loved it. This recipe could be very versatile. Add some hot sauce, horseradish, sautéed and cooled onions, or even some crab meat to the stuffing mixture. Parmesan cheese with breadcrumbs instead of the cheddar cheese on top would add a nice crunch. I will definitely make this recipe again and put my own twist on it!
A bit time-consuming. But so good to serve to guests. Tastes AMAZING!!!
Easy and quite good. We as usual followed the recipe the first time. Everyone enjoyed the meal. On subsequent times we subbed the breasts for boneless chicken thighs (much preferred), parsley for the coriander/cilantro. We added a wee bit of horseradish to the cream cheese. Thanks for the recipe.
It was great, but I took a shortcut and used flavored cream cheese.
We make these all the time but add chopped jalapeños into the cream cheese. So Delicious!!
Very tasty and easy to make as well. The only change I would make in the future is not to add additional salt before baking, the bacon is more than enough.