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My review
Muenster-Bacon Stuffed Chicken Breast
9
Nikki Anderson
"This is an awesome recipe that incorporates some of my favorite foods! This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!"
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Ingredients
1 h 5 m servings 698Original recipe yields 3 servings (3 sandwiches)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
- Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
- Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
- Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.
- When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5870 Ratings
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Most helpful positive review
5/6/2008
Though I did things a little different, this recipe looked so good that I really wanted to try it without all the fat content. This still came out very good. I used the recipe for cooking bac...
Most helpful critical review
6/17/2010
Wow. I don't know where to begin. I'm giving this 2 stars only because it was SOOOOO SALTY! This is a heart attack waiting to happen and I had to pull all of the stuffing out to even eat the ...
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5/6/2008
Though I did things a little different, this recipe looked so good that I really wanted to try it without all the fat content. This still came out very good. I used the recipe for cooking bac...
4/16/2008
This was good. I have to say, though, that it was an overkill on the cheese and bacon. I don't think it needs the provolone or bacon sprinkled on top. Stuffing the chicken with muenster an...
6/17/2010
Wow. I don't know where to begin. I'm giving this 2 stars only because it was SOOOOO SALTY! This is a heart attack waiting to happen and I had to pull all of the stuffing out to even eat the ...
5/8/2008
I made this recipe as stated and LOVED it! I did not think it was too cheesy, as we like cheesy at our house. Everyone agreed it was a keeper. I little messy and time consuming and calorie lo...
4/16/2008
This is really good!! I skipped the egg and just breaded with crumbs and seasoning. I tripled the recipe and left 1/2 provolone-free (for my son that is picky about gobs of melted cheese - but, ...
1/24/2012
amazing! definitely took others suggestion and didn't add salt. skipped the cajun (ran out) but added a bit of cayenne and Parmesan cheese to the breadcrumb mixture. since some cheeses are a bit...
10/21/2011
I thought the flavors here were great. I took away a star because I made changes to make it more likable. First, I pounded the chicken thin, and rolled it. Second, I season the chicken itself no...
6/14/2010
Ummm...Wow, really, really good... Totally worth the time to make this. Other reviewers said that it was a little overwhelming-I disagree..But I love cheese, and I love Bacon. Really good.Thank ...