Prep time: 20 mins | Cook time: 25–30 mins | Servings: 4–6
Ingredients
- The Chicken: 4 large boneless, skinless chicken breasts.
- The Wrap: 8–12 slices of bacon (about 2–3 slices per breast).
- The Stuffing:
- 4 oz cream cheese, softened.
- 1/2 cup shredded mozzarella or cheddar cheese.
- 1/4 cup chopped fresh spinach (optional).
- 2 cloves garlic, minced.
- Seasoning: 1 tsp onion powder, 1/2 tsp smoked paprika, salt, and black pepper.
- Garnish: Freshly chopped parsley.
Instructions
- Prepare the Filling: In a small bowl, mix the softened cream cheese, shredded cheese, minced garlic, and any optional spinach until smooth.
- Stuff the Chicken: Use a sharp knife to cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon the cheese mixture generously into each pocket.
- Season: Rub the outside of the chicken with onion powder, paprika, salt, and pepper.
- Wrap with Bacon: Starting at one end, wrap 2 to 3 slices of bacon tightly around each chicken breast, ensuring the bacon ends are tucked underneath to secure them.
- Arrange: Place the stuffed breasts on a parchment-lined or greased sheet pan.
- Bake: Roast in a preheated oven at 400°F for 25–30 minutes. For extra crispy bacon, you can broil the chicken for the last 2–3 minutes.
- Rest: Let the chicken rest for 5 minutes before slicing to keep the melted cheese filling from running out.
- Serve: Garnish with fresh parsley and serve hot.