Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, bacon wrapped/cheese stuffed chicken breast #2. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Squeeze your cheese of choice down into a compacted little ball and stuff breast halve as tightly as possible but not so much that you can't pinch the open ends of the chicken together. Spiral wrap the breast with bacon starting with one of the open corners. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary.
Bacon Wrapped/Cheese Stuffed Chicken Breast #2 is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Bacon Wrapped/Cheese Stuffed Chicken Breast #2 is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook bacon wrapped/cheese stuffed chicken breast #2 using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Bacon Wrapped/Cheese Stuffed Chicken Breast #2:
- Prepare 2 boneless chicken breast
- Make ready 4 slice bacon
- Make ready 1 cup ricotta cheese
- Take 4 basil leaves
- Make ready 1 roasted red bell pepper
- Take 1 handful spinach
- Get 1 lemon; zested
- Take 1 tbsp onion powder
- Get 1 tbsp garlic powder
- Make ready 1/2 tsp thyme; minced
- Make ready 1 olive oil; as needed
- Take 1 salt and pepper
Place string cheese that is cut in half at one end of cutlet and roll chicken breast. The first slice of bacon should end at the center of the cutlet. Wrap second slice around remaining unwrapped cutlet. Spiral wrap each stuffed chicken breast with bacon, completely covering the outside.
Steps to make Bacon Wrapped/Cheese Stuffed Chicken Breast #2:
- Make a small incision in thick part of the top of the breast. Just small enough to be able to squeeze a finger inside of the breast and make a pocket as far down as possible without tearing the breast open.
- A tear is only a minor problem. You can still stuff the breast, but the stuffing will bubble out.
- In a mixing bowl combine cheese, roasted peppers, spinach, and the juice and zest of the lemon. Add a pinch of salt.
- Drizzle enough oil to cover the chicken. Season with dried spices, thyme, salt, and pepper.
- Use a basil leaf to grab a chunk of the cheese mixture, and stuff inside the chicken. Repeat with another basil leaf. Stuff as much of the cheese mixture inside that will fit.
- Wrap each breast with two slices of bacon.
- Bake at 350° for approximately one hour or until chicken and stuffing mixture reach 165° and bacon is caramelized and crispy.
- Briefly place under the broiler to crisp the bacon if the chicken cooks before the bacon.
- Save extra cheese mixture for another use for 3 days.
- Variations; Arugala, sauteed spinach, caramelized onions or shallots, roasted or oven dried tomatoes, parsley, marjoram, rosemary, balsamic, wine, wine or champagne vinegar, chicken stock, pureed veggies, breadcrumbs, honey, Italian seasoning, mustard, marinara, bechamel, mozzarella, goat cheese, cream cheese
If necessary, use toothpicks to secure the bacon. Looking for a delicious meal idea? These Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts are a taste sensation. The combination of juicy chicken, crispy bacon, and cream cheese is the trifecta. This recipe gets absolute rave reviews and is one of our most popular.
So that is going to wrap it up with this exceptional food bacon wrapped/cheese stuffed chicken breast #2 recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
