Bacon-Wrapped Cream Cheese Stuffed Chicken Breasts
Tender chicken breasts pounded thin and stuffed with a creamy mixture of cream cheese and green onions, then wrapped in crispy bacon for the ultimate comfort food combination. The cream cheese melts into a rich filling while the bacon crisps to perfection, creating layers of flavor and texture. Perfect for weeknight dinners when you want something special or for impressing dinner guests without complicated techniques.
Ingredients
Instructions
- 1
Partially cook bacon strips about 5 minutes on each side and set aside
- 2
Wash chicken breasts and cut in half to make tender-sized pieces
- 3
Pound chicken to 1/4 inch thickness
- 4
Mix cream cheese and green onion together
- 5
Spread 2 tablespoons cream cheese mixture onto each flattened chicken breast
- 6
Roll up chicken pieces and wrap with bacon strip
- 7
Secure with toothpick
- 8
Place on baking sheet and bake for 30 minutes
- 9
Broil top for last 5 minutes to crisp bacon
Tips
Pound chicken evenly to ensure uniform cooking and easier rolling without tearing the meat.
Don't fully cook bacon initially - it finishes cooking wrapped around chicken and crisps under broiler.
Let chicken rest 5 minutes before slicing to keep filling from oozing out when cut.
Good to Know
Refrigerate cooked chicken up to 3 days in airtight container.
Assemble rolls up to 4 hours ahead, cover and refrigerate before baking.
Slice into rounds to show spiral filling, serve with roasted vegetables or salad.
Common Mistakes
Don't skip pounding chicken to avoid thick, unevenly cooked meat.
Remove toothpicks before serving to avoid choking hazard.
Substitutions
FAQ
Can I use turkey instead of chicken?
Yes, turkey cutlets work well but may need slightly longer cooking time. Check internal temperature reaches 165F for food safety.
What if my cream cheese is too hard to mix?
Let cream cheese sit at room temperature 30 minutes before mixing, or microwave 10-15 seconds to soften slightly.
How long will leftovers keep in the refrigerator?
Store covered up to 3 days. Reheat in 350F oven for 10-15 minutes until warmed through and bacon re-crisps.