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Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts

Delicious bacon-wrapped stuffed chicken and a video showing how to prepare stuffed breasts so the filling won’t come out!

What a neat way to keep baked chicken breast from drying out and infusing terrific flavor to boot!

Add any stuffing you like!

I always had trouble with my fillings oozing out long before the cook time was up, so I went searching to see if I could find a method of prep that would stop this.

Luckily, I came across “Big Al’s” blog, Foodetcblog (awaiting updated link–alternate link: https://www.youtube.com/watch?v=yqjfQP3Mp2k), which had an excellent video of him demonstrating this foolproof technique. Make sure to grab his great stuffed chicken breast recipe which is on the same page as his video!

Bacon wrapped chicken stays juicy and tender

Chicken breasts can be stuffed with a zillion and one things. I chose to use onions, mushrooms and swiss cheese because I have so darned much of those things.

The earthy flavor of the mushrooms combined so nicely with the Swiss cheese and bacon flavors. I have done this with cream cheese and green onions as well since I love scallion cream cheese. I’ve even made a veggie cream cheese as a stuffing once–delicious!

EDIT: For another great method to stuff a chicken breast with cheese so it stays put, scroll down the comments and read the one from Jeff–this is a super method!

Watch The Video

Print Recipe Add to Recipe Box Go to Collections Pin Recipe Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts Delicious bacon-wrapped stuffed chicken and a video showing how to prepare stuffed breasts so the filling won’t come out! Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins Servings: 4 Calories: 433 kcal Author: Judith Hannemann Ingredients 4 medium boneless skinless chicken breasts

8 slices uncooked bacon

1/2 cup onion finely chopped

1/2 cup chopped mushrooms

1/2 cup shredded Swiss cheese

2 tbs chopped fresh parsley or 1 tbs dehydrated

1 tsp salt

1/2 tsp pepper

2 tbs butter Instructions Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.

Preheat oven to 350 degrees F.

Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket as per https://www.youtube.com/watch?v=yqjfQP3Mp2k Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.

Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.

Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees F. Nutrition Serving: 1 person | Calories: 433 kcal | Carbohydrates: 5 g | Protein: 34 g | Fat: 30 g | Saturated Fat: 12 g | Cholesterol: 129 mg | Sodium: 1084 mg | Potassium: 642 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 506 IU | Vitamin C: 5 mg | Calcium: 120 mg | Iron: 1 mg Tried this recipe? Mention @midnitebaker or tag #midnitebaker

Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts

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