Recipes Kelsey's Cheesy Bacon Breasts 4.5 (225) 170 Reviews 22 Photos Chicken breasts baked with barbecue sauce, mustard, bacon and cheese. Hot, meaty, cheesy chicken. Recipe by Lyndell Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 22 22 22 22 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 4 skinless, boneless chicken breasts 1 tablespoon vegetable oil ¼ cup barbecue sauce 2 tablespoons prepared mustard 4 slices bacon, cooked until nearly crisp 2 cups shredded Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). Melt butter or margarine in a large skillet over medium high heat. Add chicken breasts and saute until just cooked; don't brown. Place chicken on a lined cookie sheet. Spread a little barbecue sauce, then a little mustard, evenly on top of each breast. Arrange a bacon slice on each breast, then cover all with cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear. I Made It Print Nutrition Facts (per serving) 417 Calories 24g Fat 7g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 417 % Daily Value * Total Fat 24g 31% Saturated Fat 13g 64% Cholesterol 128mg 43% Sodium 690mg 30% Total Carbohydrate 7g 2% Dietary Fiber 0g 1% Total Sugars 4g Protein 42g Vitamin C 2mg 8% Calcium 427mg 33% Iron 1mg 8% Potassium 399mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved