Bacon-Wrapped Spring Chicken


Stuffing a boneless, skinless chicken breast with something delicious and then wrapping it in bacon is never a bad thing. It turns a super boring, please-wake-me-up-when-it's-over piece of poultry into an exciting entree that's sure to impress. The key to this technique is keeping the knife still while creating a nice big pocket in the chicken. It is, truly, a method for all seasons.

Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hrs 5 mins
2 8-ounce chicken breasts


For the Stuffing:

  • 2 tablespoons unsalted butter

  • ½ cup sliced green onions

  • 2 tablespoons diced jalapeno pepper

  • 3 cloves garlic, minced

  • ½ teaspoon salt, or more to taste

  • cup crumbled feta cheese

  • 2 tablespoons chopped fresh parsley

  • ¼ teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper, or to taste

  • 1 teaspoon fine dry bread crumbs

For the Rest:

  • 2 (8 ounce) skinless, boneless chicken breasts with tenders still attached

  • 1 pinch salt and ground black pepper to taste

  • 4 strips bacon, or more as needed

  • 1 teaspoon olive oil

  • 1 lemon, juiced


  1. Melt butter in a pan over medium-high heat. Add green onions, jalapeno, garlic, and salt. Cook and stir until vegetables just start to soften and sweeten, 3 to 5 minutes.

  2. Transfer mixture into a mixing bowl and let cool until just barely warm, or room temperature. Sprinkle in feta cheese and parsley. Season with pepper and cayenne. Add bread crumbs and stir the stuffing until combined.

  3. Preheat the oven to 425 degrees F (220 degrees C).

  4. Insert the tip of a knife midway along the wider edge of each breast, on the side opposite the tender. Rotate knife through the chicken to carve a pocket inside, keeping knife as still as possible so that opening stays about 2 inches wide. Push stuffing into the pockets.

  5. Season outsides with salt and pepper. Wrap bacon around the chicken until it is about fully covered, tucking ends underneath. Heat olive oil in an oven-proof pan. Add the chicken breasts and any extra stuffing.

  6. Roast in the preheated oven until an instant-read thermometer inserted into the centers reads at least 155 degrees F (68 degrees C), about 30 minutes. Squeeze lemon juice into the pan, scrape up the browned bits from the bottom, and spoon sauce over the chicken.

Chef's Note:

Use any kind of cheese and fresh herbs you like. Tarragon, parsley, dill, and a little thyme are all great choices, alone or combined.

Nutrition Facts (per serving)

574 Calories
33g Fat
12g Carbs
60g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 574
% Daily Value *
Total Fat 33g 42%
Saturated Fat 16g 78%
Cholesterol 202mg 67%
Sodium 1496mg 65%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 60g
Vitamin C 56mg 278%
Calcium 221mg 17%
Iron 3mg 18%
Potassium 722mg 15%

* 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.