Bacon-Wrapped Cream Cheese-Stuffed Chicken Breasts
American recipes

Bacon-Wrapped Cream Cheese-Stuffed Chicken Breasts

In the Oven
serves 4

These chicken breasts are filled with herby cream cheese, wrapped in streaky bacon and baked until the meat is tender and the bacon is crisp at the edges.

Use a meat thermometer for reliable results, then rest the chicken briefly so the filling settles before slicing.

DinnerMainComfort FoodQuick
25 mins prep30 mins cook55 mins total

  1. Heat the oven to 200°C fan / 220°C conventional and line a shallow roasting tin.

  2. Mix the softened cream cheese with the garlic, parsley, half the salt and the black pepper.

  3. Cut a pocket into the thickest side of each chicken breast, taking care not to slice all the way through, then fill each pocket with the cream-cheese mixture.

  4. Wrap two bacon rashers around each breast and place them seam-side down in the tin. Brush lightly with the oil.

  5. Bake for 30 minutes, or until the thickest part of the chicken reaches 75°C and the bacon is browned. Grill for 2 minutes if needed to crisp the bacon.

  6. Rest the chicken for 5 minutes, then slice and serve with the pan juices and your chosen vegetables.

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