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My review
Stuffed and Wrapped Chicken Breast
7
wv_mtnr_cook_78
"I had to make lunch one day and came up with this wonder just with some ingredients I had in the refrigerator. It turned out great."
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Ingredients
55 m servings 389Original recipe yields 4 servings (4 chicken breasts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
- Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
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Footnotes
- Partner Tip
- Reynolds® 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 186241 Ratings
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Most helpful positive review
4/30/2008
This is a huge hit with my family. Instead of making the filling myself, I use chives and onion cream cheese. I also flatten out chicken. The salt in this recipe is way too much for us. I us...
Most helpful critical review
7/22/2008
I have made several variations of this recipe. The best in my opinion is to just use the chicken breasts, cream cheese, and green onions (or chives). Mix the green onions, cream cheese and stuff...
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4/30/2008
This is a huge hit with my family. Instead of making the filling myself, I use chives and onion cream cheese. I also flatten out chicken. The salt in this recipe is way too much for us. I us...
7/22/2008
I have made several variations of this recipe. The best in my opinion is to just use the chicken breasts, cream cheese, and green onions (or chives). Mix the green onions, cream cheese and stuff...
4/16/2008
I didn't love the flavors in this dish as much as I thought I would. Definitely, 1 teaspoon of salt for the filling is way too much - especially with the salt seeping in from the bacon. I may tr...
10/29/2008
This recipe was good. A lot of flavor! I did make a couple changes though. I added minced garlic and a handfull of breadcrumbs (I never was good at that measuring thing) to the mixture. Once...
8/23/2009
I have very mixed feelings on this. Season the chicken and find a way to contain the cheese mixture and you've got a full flavor, five star dish! However, as written the chicken is bland and fl...
6/2/2008
This was wonderful!! I did cut the bacon up into small pieces and mix it with the cream cheese. It was a little rich for me and will not fill it so much next time, but this is really good!! I f...
4/21/2008
My family loved this recipe ! I automatically left out the salt and bacon, due to my husband's cholesterol problem...plus I flattened out the chicken breasts so that I could stuff them easier.....
2/26/2009
This was a great recipe. I have never wrapped chicken around the breast before baking, but it sounded good. I added some jalepeno peppers and mozzarella cheese to the cream cheese mixture and ...
4/26/2008
Made this for my family and they all came back for seconds. My hubby even said he did not know I was gormet. It was so very, very good. I placed the finish chicken over noodles. Yummy