19 February 2014

Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts

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Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts #ChickenRecipes #BaconWrappedChicken
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!

Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts #ChickenRecipes #BaconWrappedChicken
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, 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 Cheese & Mushroom Stuffed Chicken Breasts #ChickenRecipes #BaconWrappedChicken
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!


Bacon Wrapped Cheese & Mushroom Stuffed Chicken


  • 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


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 THIS VIDEO.


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.


Serves 4.



Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts #ChickenRecipes #BaconWrappedChicken
Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts


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24 comments:

Rocky said...

is there any good (dipping)sauce to go with this?

Judith Hannemann said...

I don't use one with it, but duck sauce, Saucy Susan or a nice honey mustard BBQ sauce might be nice.

Michelle Mazziotti said...

This looks delicious!!!! On my dinner planner for next week!!!

Michelle Mazziotti said...

This looks delicious!!! On my menu planner for next week!!!

Judith Hannemann said...

Enjoy! Sometimes I put a bit of cheese in with the mushrooms--you might want to try that too. This time I didn't though--still good.

Jeffrey Blossom said...

Try stuffing with sauteed spinach & garlic, prosciutto, and fresh mozzarella. Wow!

Alyssa Schrader said...

Is there anything else to stuff in there with the cheese I can't eat mushrooms and I've decided to make this for my husband tonight

Judith Hannemann said...

Mostly any veggie will do Alyssa. Chopped broccoli would be my first choice other than mushrooms and Jeffrey commented above that he was trying spinach.

Brandon Phibbons said...

Definitely can use whatever veggie or cheese you like Best... I've found the best "sauce" for this dish is the juice of a lemon after its all wrapped... Sometimes I'll use two lemons and then if I'm feeling extra glutenous I will sprinkle w extra crunchy shake and bake! (;

Teri N said...

Tried this tonight, with some modifications. I used mushrooms, shallots, garlic, and boursin cheese. And, it was delicious.

My only problems were that 45 minutes was way too long and I needed to use the broiler to ensure most of the fat was rendered from the bacon.

And, I loved the stuffing technique, it worked so much better than pounding and rolling or simply cutting a pocket.

I can't wait to try different stuffing, the recipe is so versatile.

Judith Hannemann said...

That stuffing technique is the best! My favorite stuffing is cream cheese, red & green bell peppers and green onions mixed! I don't wrap in bacon then, just panko breadcrumbs and saute in a mix of olive oil & butter.

Holly (2 Kids and Tired) said...

You had me at bacon and mushrooms. This looks amazing. Pinning to try!

Judith Hannemann said...

They always have me at "bacon" Holly--although cheese may tie for 1st place!! Both in this so enjoy!

Dina Felicetti said...

Simply Amazing! I want a dish right now! Thanks again for co-hosting over at KitchenDreaming.com at The Weekend Social.

Sara McLaughlin said...

Making this tonight but the only cheese I have is mature cheddar. Should I just stuff with mushrooms and onions?? Want to serve with baby potatoes and brocolli so any suggestions as to how to flavour these??

Judith Hannemann said...

Hi Sara--Since this chicken is pretty strongly flavored because of the bacon & cheese, I'd just do a simple steaming for the broccoli and the potatoes simple butter and parsley--you can't go wrong there!

Alessandra Krause said...

Just like Sara I want to complement it with brocoli and potatoes-what cheese do you think is best to fill it with? Does it change the cooking time? -Thank you!

Judith Hannemann said...

Alessandra--I think a nice sharp cheddar or even fontina would go well with that combo. If you like really robust cheese, then asiago would be nice. I used it with thinly sliced potatoes to stuff pork chops and I found it excellent. Cook time I imagine would be approximately the same, but I would slice the potatoes very thin and use a mandoline to do it (if you have one).

Tammy L. Zabel said...

I followed this recipe. It came out perfect and was delicious! Thanks for sharing

Judith Hannemann said...

I am so glad to hear this Tammy! Happy holidays to you & your family!

GreenGrannie said...

Just an observation -- to me it looks like the method displayed in the video requires a full half chicken breast that has the "tender" still attached. The "tender" has been removed from many chicken breasts you find in the supermarket, so this method may not work for them. I have not yet tried this, but will be doing so tonight with breasts that still have the "tender."

Judith Hannemann said...

Any ones I've ever bough have that attached, so I didn't have any problems. I do tend to buy the ones that go on sale, not a "premium" variety. But I do find cutting the pocket as he shows to be a good way to keep the filling (mostly) in the roll though.

T. Hand-Oswald said...

I used this recipe with just regular turkey stuffing (with apple and onion) since it's just my husband and I and a turkey is overkill for us and this works as a great main course for Thanksgiving and Christmas dinner or any other night too, lol. The stuffing helped keep the chicken extra juicy inside and I crisped the bacon a bit extra by broiling them for the last 5 mins.

Judith Hannemann said...

That's a great idea for an empty-nester/couple's Thanksgiving dinner!!! I used to do the turkey when my husband was alive--but we sure got tired of leftovers!!!