Bacon and Cream Cheese Stuffed Chicken
Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you wont want any other kind of chicken. Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal.
Once you try this Bacon and Cream Cheese Stuffed Chicken Breast, you wont want any other kind of chicken. Perfectly seasoned and bursting with cream cheese, mozzarella, and bacon, this will be your new favorite meal.
- 2 eggs
- 4 skinless boneless chicken breasts
- 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
- 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)
- Carbohydrate 3.16347748148533 g
- Cholesterol 94.5460132439431 mg
- Fat 17.6708299486352 g
- Fiber 0 g
- Protein 33.3090125533785 g
- Saturated Fat 5.94085303774174 g
- Serving Size 1 1 Serving (271g)
- Sodium 430.798662238302 mg
- Sugar 3.16347748148533 g
- Trans Fat 2.14454723190326 g
- Calories 314 calories
Step-by-step
- Preheat oven to 375°F.
- 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).
- In a small bowl, whisk eggs.
- In a second bowl, combine your bread crumbs, parmesan cheese, and garlic powder.
- On a plate or a wide bowl, spread out the flour.
- In a third small bowl mix together the cream cheese mixture including cream cheese, garlic powder, crumbled bacon and shredded mozzarella
- Divide the cream cheese mixture into your 4 chicken breasts, spreading out to cover, and fold the breast closed.
- Roll each breast in flour, dip each stuffed breast carefully in the egg mixture and then roll in your bread-crumb mixture.
- Place on baking sheet and bake in the oven for 30-45 minutes (time will vary based on the size of chicken breast).
How do you keep the filling inside a stuffed chicken breast without it leaking out during the bake?
- Butterfly each chicken breast carefully by slicing horizontally into the thickest side, leaving a half-inch hinge so the cream cheese and mozzarella mixture remains completely enclosed.
- Dredge the stuffed breast thoroughly in all-purpose flour before dipping it in the beaten eggs, as dry flour acts as a necessary adhesive for the egg wash.
- Press the seasoned bread crumb and parmesan mixture firmly onto the egg-coated surface to create a contiguous protective crust that withstands high oven heat.
- Bake at 375 degrees Fahrenheit for 30 to 45 minutes, monitoring for internal doneness with a digital thermometer reading 165 degrees Fahrenheit.
- Swap out seasoned bread crumbs for crushed gluten-free crackers at a one-to-one ratio if dietary restrictions require it, though the resulting exterior will brown faster due to altered sugar content.
Moisture control dictates the success of this preparation. Excess liquid on the meat prevents the flour from adhering properly, leading to bare patches where the cheese can escape.
