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Bacon and Cream Cheese Stuffed Chicken Breast

Bacon and Cream Cheese Stuffed Chicken

Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you won't want any other kind of chicken.  Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal!  

Course Main Course
Cuisine American
Keyword Bacon and Cream Cheese Stuffed Chicken
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 687 kcal
Author Amanda Rettke - iambaker.net

Ingredients

Chicken

  • 4 skinless boneless chicken breasts
  • 2 eggs
  • 1 cup (108 g) seasoned bread crumbs
  • 1/2 cup (50 g) parmesan cheese, finely grated
  • 1 teaspoon (2.8 g) garlic powder
  • 1/2 cup (62.5 g) all-purpose flour

Cream Cheese Mixture

  • 8 ounces (226.8) cream cheese
  • 1 teaspoon (2.8 g) garlic powder
  • 5 slices bacon, cooked and crumbled
  • 1 cup (112 g) mozzarella cheese, shredded

Instructions

  1. Preheat oven to 375°F.

  2. Butterfly each chicken breast.  To butterfly, slice into the thick side of the breast and cut towards the thin point, being careful not to cut all the way through to the other side.  You should be able to open the chicken breast (resembling the shape of a butterfly).

  3. In a small bowl, whisk eggs.

  4. In a second bowl, combine your bread crumbs, parmesan cheese, and garlic powder.

  5. On a plate or a wide bowl, spread out the flour.

  6. In a third small bowl mix together the cream cheese mixture including cream cheese, garlic powder, crumbled bacon and shredded mozzarella

  7. Divide the cream cheese mixture into your 4 chicken breasts, spreading out to cover, and fold the breast closed.

  8. Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.

  9. Place on baking sheet and bake in the oven for 30-45 minutes (time will vary based on the size of chicken breast).

Recipe Video

Recipe Notes

TO STORE LEFTOVERS:  Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.