Bacon. Chicken. The two fit perfectly together. Bacon-Wrapped Stuffed Chicken Breasts. A perfect dish for supper tonight!
Bacon Wrapped Stuffed Chicken Breasts:
Whoa! If you are looking for a very filling chicken meal, this is it! I made this with 4 large boneless, skinless chicken breasts. Our family of 6 had supper as well as 2 lunch meals from that one meal!
It’s Trim Healthy Mama friendly too! We’ll be having this again soon! Hope you like it as much as we do!
Making Bacon Wrapped Stuffed Chicken Breasts is a pretty simple job. But it sure has a nice WOW! factor!
To begin, butterfly the chicken breasts (slice in half length-wise, but do not cut in two, leave it intact at one edge- open like a book.
Cover with plastic wrap and carefully pound thinner with a meat tenderizer, using the flat edge. Take care not to create any holes.
In a mixing bowl, combine cream cheese, Parmesan cheese, Greek yogurt, and spinach.
Sprinkle the open chicken breasts with salt, pepper, garlic powder, and onion powder.
Spread the cheese mixture onto the chicken breast, take care to not overfill. Add chopped spinach on top of the cream cheese mixture.
Roll the chicken breast as tightly as possible.
Set aside.
Lay bacon strips out on board to form a “sheet” of bacon- basically, lay strips of bacon overlapping each other. The bacon “sheet” should be large enough to cover the chicken breast.
Once the bacon is ready, place the filled and rolled chicken breast onto the bacon and roll carefully.
Heat a skillet and sear the bottom of the bacon well. The bacon under the chicken breast will not crisp in the oven, making this step necessary. Do each breast one at a time.
Return the seared chicken, seared side down, to the oven-proof skillet (I use a large cast-iron skillet). (Or spray a baking sheet with cooking spray.) Once all 4 breasts have been seared and placed on a baking sheet, bake at 375* for 30 minutes or so.
If the bacon is not crisp enough, broil for a few minutes, keeping a watchful eye on it.
Since you liked the Bacon Wrapped Stuffed Chicken Breast, give some more of our favorite low carb recipes a try!
Big Mac Salad
Chicken Fajita Salad
Easy Homemade Guacamole
Perfect Deviled Eggs
Skinny Chocolate Fudge
Low Carb, High Protein Dark Chocolate Chip Cookies
Super Simple Low-Card Black Raspberry Cheesecake
What’s your favorite low carb meal? Do share! I love to try new recipes!
Bacon Wrapped Stuffed Chicken Breast recipe- THM friendly
This dish is so decadent you'll never miss the carbs!
Ingredients
- 4 boneless, skinless chicken breasts
- 1- 8oz block cream cheese
- 1/4 cup Parmesan cheese
- 1/4 cup Greek yogurt
- 1/2 cup chopped spinach
- Salt and Pepper
- Garlic powder
- Onion powder
- Bacon- thick sliced works well, about 20 slices, depending upon their size
Instructions
- Butterfly the chicken breasts (slice in half length-wise, but do not cut in two, leave it intact at one edge- open like a book, then cover with plastic wrap and carefully pound thinner with a meat tenderizer, using the flat edge. Take care not to create any holes).
- In a mixing bowl, combine cream cheese, Parmesan cheese, Greek yogurt, and spinach.
- Sprinkle the open chicken breasts with salt, pepper, garlic powder, and onion powder.
- Spread the cheese mixture onto the chicken breast, take care to not overfill. Add chopped spinach on top of cheese.
- Roll the chicken breast as tightly as possible.
- Set aside.
- Lay bacon strips out on board to form a "sheet" of bacon- basically, lay strips of bacon overlapping each other. The bacon "sheet" should be large enough to cover the chicken breast.
- Once the bacon is ready, place the filled and rolled chicken breast onto the bacon and roll carefully
- Heat a skillet and sear the bottom of the bacon well. The bacon under the chicken breast will not crisp in the oven, making this step necessary. Do each breast one at a time.
- Spray a baking sheet with cooking spray. Set the seared bacon covered chicken breast onto the baking sheet, with the seared side down. Once all 4 breasts have been seared and placed on baking sheet, bake at 375* for 30 minutes or so. If the bacon is not crisp enough, broil for a few minutes, keeping a watchful eye on it.
- Slice into 5-6 slices, serve, and enjoy!
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My 7-yr-old son was reading this with me and he said, “Mom, that sounds really yummy.” I don’t think I’ve ever eaten a bacon/chicken combo before. I’m pinning this!
It’s filling, that’s for sure!
Hope you and your son enjoy it! 🙂
Oh my YUMMY!!! anything wrapped in bacon……. Thanks for posting. I will have to try these!
#BB100
Hope you love it too! 🙂
Yummy! I enjoy homesteading too – in the city here. 🙂
I’m glad I found your blog thru #BB100.
Thanks for visiting!
🙂
This looks so delicious! I am definitely pinning this. I love anything with bacon.
Hope you love it too! 🙂
Thanks for pinning it!
HOT DAWG! That looks amazing!
Let me know if you try it! 🙂
Wow that does look filling. I’d say a good fathers day meal. I know is a bit off but still saving. 🙂
It is filling!
I made 4 breasts. It fed us for supper that night, as well as several lunches over the next couple of days.
Hope you enjoy it!
Oh my, these sound amazing! Thanks for sharing, I can’t wait to try them! #BB100
Do let me know when you try them! I hope you like it as much as we do! 🙂
I have a feeling this is going to be a favorite -can’t wait to try it!
I’d love for you to let me know how you like it after you try it, Vickie!
I love chicken and this looks so yummy. Pinning to my must-try collection!
Yay! I hope you’ll let me know how you like it when you try it!! 🙂
That looks awesome, can’t wait to try it!! Thanks Laurie 🙂
Oh my!!!!! Making this tomorrow!!! Is this an S meal?
It sure is, and a yummy one at that!
Let me know how you like it! 🙂
It sure is an S meal.
Hope you’ve enjoyed this yummy dish!