Bacon Wrapped Stuffed Chicken
These bacon wrapped stuffed chicken breasts bake up moist, juicy and cheesy. Best of all is that smoky bacon wrapped around each chicken breast! It is crisp, sweet, salty and makes an unbelievably delicious spooning sauce.
Servings: 8 servings
Ingredients
- 4 boneless skinless chicken breasts (12 oz each)
- 2 cloves garlic grated
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 slices Provolone cheese
- 4 tablespoons sun dried tomatoes drained and blotted of oil
- 2 ounces fresh basil leaves
- 12 slices thin-cut bacon
- 2 tablespoons warm honey
For the Sauce:
- ¾ cup chicken broth to deglaze the pan
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
Preheat oven to 400°
- Cut a long pocket in the thick side of each chicken breast, be careful and do not cut all the way though.
- In a small dish, combine the garlic, oregano, salt, and pepper together and sprinkle inside each pocket
- Cut the slices of Provolone into strips and layer inside each pocket with a tablespoon, or more, of sun dried tomatoes and basil leaves.
- Wrap two or three bacon slices around each chicken breast to cover the chicken completely. If necessary, keep in place with toothpicks. Place the bacon wrapped, stuffed chicken breast on a rimmed sheet pan and brush the bacon with the warmed honey.
- Transfer the sheet pan to the oven and bake for 20 to 30 minutes, depending on size. (See Notes for baking times).
- Baste the chicken breasts with the accumulated juices half way through the baking time.
- When there is still 5-minutes of remaining baking time and If the bacon is not crisp enough, raise the rack with the sheet pan and engage the broiler unit. Broil until desired crispness.
- Our large chicken breasts baked in a hot oven for 22 minutes then we crisped the bacon under the broiler for another three or four minutes. The internal temperature should read 165°F when cooked.
- Transfer from the oven and place on a serving platter and garnish with chopped parsley. Allow the chicken breasts to rest while preparing the sauce.
For the Sauce:
- Set the sheet pan across two stove burners and heat until the drippings get hot. Add a little of the chicken stock or white wine and loosen the stuck on bits with a spatula or spoon.
- In a small saucepan, melt 2 tablespoons butter and stir in 2 tablespoons of flour. Cook for 1-2 minutes then add the drippings from the baking sheet and the remaining chicken stock or wine. Cook and stir for another 2 minutes. Transfer the sauce to a dish to be spooned over the chicken breasts.
Video
Notes
- When cutting the pocket in the chicken breast, put the chicken in the freezer for 15-20 minutes to firm up. It will be easier to slice partially frozen.
- For safety, set the chicken breast on a 2-layer pad of paper towels to keep it from sliding when cutting the pocket.
- Any good melting cheese can be substituted for Provolone. Some options are: Gouda, Asiago, Mozzarella, Gruyere, Fontina
- Cheese can also be shredded or cubed and layered into the pocket
- We use oil-packed sun dried tomatoes If using dehydrated sun dried tomatoes they must first be rehydrated.
- Wrap enough bacon strips to cover the chicken breast.
- These are large, Dolly Parton chicken breasts of 12 oz. each and may take 2 or 3 strips of bacon to cover.
- To bake large, 12-ounce chicken breasts, bake at a hot temperature, 400°F for 20-25 minutes. To crisp up the bacon: When the chicken has baked for 22 minutes raise the oven rack/sheet pan to the broil position and broil until crisp, about 3 or 4 minutes. Check that the internal temperature is 165˚F (74˚C).
- If using small 4-6 ounce chicken breasts bake at 350°F (177˚C) for 25 to 30 minutes. To crisp up the bacon: When the chicken has baked for 27-minutes raise the oven rack/sheet pan to the broil position and broil until crisp, about 3 or 4 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).
- Nutritional values do not include the sauce.
Nutrition
Serving: 1/2 Chicken Breast | Calories: 384kcal | Carbohydrates: 2.4g | Protein: 50.2g | Fat: 18.1g | Saturated Fat: 5.7g | Cholesterol: 152mg | Sodium: 785mg | Fiber: 0.9g | Sugar: 0.1g
