Chicken With Cheese Wrapped In Bacon

Chicken With Cheese Wrapped In Bacon is what we had for lunch today. You would like to feast on one of the most delicious foods that has ever been put into existence, right? Our theory however is that you’ll want to share this with your amigos and loved ones until it’s gone! Making sure it doesn’t go to waste, and shared amongst friends, we bring you the best chicken recipe known to all mankind: Chicken With Cheese Wrapped In Bacon.

Stuffed chicken wrapped in bacon

Transform a simple chicken breast by stuffing it with garlicky cheese and wrapping it in crisp streaky bacon. This recipe is guaranteed to make someone feel completely spoiled. Plus it’s on the table in 20 minutes.

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 2

Ingredients

• 2 skinless boneless chicken breasts
• 60g/2¼oz garlic and herb soft cheese
• 6 slices smoked streaky bacon
• 1 tbsp finely chopped flatleaf parsley
• 1 tbsp fresh breadcrumbs
• ½ tbsp finely grated Parmesan
• 1 tbsp olive oil
• 10 cherry tomatoes
• salt and freshly ground black pepper

Method

1. Preheat the oven to 190C/170C Fan/Gas 5.
2. Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast.
3. Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside.
4. Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes.
5. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper.
6. Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened.
7. Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes.

Cheesy bacon-wrapped chicken parcels with mozzarella

These cheesy bacon-wrapped chicken parcels are stuffed with wholegrain mustard and mozzarella cheese and are sure to become a family favourite. With only need 5 ingredients and 10 minutes of prep time, these delicious bacon-wrapped chicken parcels make the perfect mid-week family supper!

Chicken wrapped in bacon

I think everyone enjoys a juicy chicken fillet wrapped in crispy bacon, but add some gooey mozzarella cheese and wholegrain mustard, and you elevate it to a whole new level.

Just imagine cutting through the crispy bacon, to reveal the tender chicken, oozing with melted mozzarella cheese speckled with tangy mustard seeds. And for even more flavour, it’s sprinkled with grated cheese that browns to perfection on top of the bacon. This chicken has to be tasted to be believed!

This recipe for cheesy bacon-wrapped chicken parcels is the easiest of easy dishes to prepare. It’s my go-to recipe for when I want a delicious meal, but I’m short of time.

And all you need to serve with it are some crispy fried potatoes and your favourite steamed vegetables.

Why I think you’ll love it

• You will only need 5 ingredients to make these gourmet chicken breasts.
• The chicken breasts can be stuffed, wrapped in bacon and ready for the oven in less than 10 minutes.
• Even though it’s a quick and easy mid-week meal, it looks (and tastes) impressive enough to serve to dinner guests.
• It’s an economical meal. Chicken is relative cheap and combined with cheese and bacon you’ll find you only need one small to medium-sized breast per person.
• You can save even more time by preparing this the night before and just popping it into the oven when you get home.
• Wrapping the chicken in bacon seals in all the moisture, guaranteeing the most tender, juicy chicken every time.

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So let’s see how to make it.

What you will need

The recipe as given serves 2, but it is very easy to scale up to feed more.

As I said earlier, you will only need 5 ingredients.

Chicken breast fillets – get skinless if possible, or remove and discard the skin before using. You will need one breast per person. In order for them to cook evenly, try and get all your chicken breasts approximately the same size. I’ve found that small to medium-sized chicken breasts are ideal – that’s about 4 to 5 ounces or 120 to 140 grams each. I would allow one breast per person, or for larger appetites allow 2.

Streaky bacon – this is for wrapping the chicken and you should allow sufficient rashers to wrap around each chicken breast. For small to medium chicken breasts, you will need three to four rashers each. You can stretch the bacon rashers with the back of a knife before wrapping around the chicken if you like, to make it go further.

Wholegrain mustard – this mustard is very mild-flavoured, compared to Dijon or English mustard. The reason for this is that the heat in mustard comes from allyl isothiocyanate. This is a colourless oil that gets released when the mustard seeds are ground. Because wholegrain mustard seeds are not finely ground, the oil is not released, resulting in milder but still tasty mustard. If you prefer a stronger flavour, by all means substitute wholegrain mustard with Dijon or English mustard.

Mozzarella cheese – one ball of Mozzarella cheese should be sufficient for 4 chicken breasts.

Grated cheddar cheese – this is for sprinkling on top of the chicken once it has been wrapped in bacon and before it goes into the oven. You can use your own preferred grated cheese for this.

What to do

There are 4 easy steps:

• Butterfly the chicken breasts by cutting a slit in the side and opening the chicken up. Don’t cut all the way through the meat.
• Spread half of each chicken breast with one tablespoon of wholegrain mustard.
• Slice the Mozzarella ball and cover the mustard with slices of the cheese. IYou can store any unused Mozzarella in a covered container in the refrigerator for up to a week.
• Fold the uncovered side of the chicken over the cheese and mustard and then wrap the chicken breasts tightly with the bacon rashers. I find the bacon holds the chicken together nicely, but if it seems a little loose you can secure it with toothpicks. Just remember to remove the toothpicks before serving.
• Sprinkle the parcels with grated cheese and place them on a baking tray, You won’t need any oil, the bacon will release its fat as it cooks. You could line your baking sheet with baking parchment or tinfoil to help save on washing up..
• Bake uncovered at 180 degrees Celsius or 360 degrees Fahrenheit for about 25 minutes, or until a digital thermometer inserted into the thickest part of the chicken reaches a temperature of 75 degrees Celsius or 165 degrees Fahrenheit.
• Serve hot with your choice of fried or mashed potatoes and fresh vegetables. I like to pour over some of my homemade honey mustard sauce, but this is entirely optional.

Questions

Can I freeze them?

Yes, you can freeze the unbaked chicken parcels. Just get them to the point where they have been wrapped in bacon and place them on a baking tray and put them in the freezer to open-freeze. Once they are solid transfer them to a large Ziploc bag (or similar) and freeze for up to three months.
To use, let the chicken parcels defrost in the refrigerator and then sprinkle with grated cheese and bake as per the recipe instructions.
You can also bake them from frozen, but you will need to add 8 to 10 minutes to the cooking time.

Can I make them in advance?

Yes, you can assemble the bacon-wrapped chicken parcels the day before, cover with plastic wrap and leave in the refrigerator for up to 24 hours before baking.

Why does my chicken have a pink tinge?

You may find that even though the chicken has been cooked for the stated time, and reached the recommended temperature, that it has a pink tinge. This is as a result of the nitrate that may have been used in curing the bacon and is nothing to worry about.

Can I use grated Mozzarella in place of Mozzarella ball?

Yes, grated Mozzarella will work just as well.

Why is there no salt in this recipe?

I find that the bacon normally contains sufficient salt and as it is wrapped around the chicken, the salt from the bacon provides enough seasoning.
By all means, sprinkle salt on the chicken before filling it with cheese and mustard if you prefer.

Triple Cheese Stuffed Chicken Wrapped in Bacon

Triple Cheese Stuffed Chicken Wrapped in Bacon is the ultimate chicken dinner. Baked in a BBQ glaze, this stuffed chicken recipe couldn’t be more of a treat if it tried!

I know, I just can’t help myself. Is there any need for a cheese stuffed chicken breast wrapped in bacon? Absolutely not. Is it the most mouthwateringly delicious thing on the planet. Abso-freaking-lutely YES 🤤

Let’s just break this down real quick and show you what you’re gonna need..

Triple Cheese Stuffed Chicken Wrapped in Bacon Ingredients

• Chicken Breasts
• Streaky Bacon
• Cream Cheese
• Cheddar
• Mozzarella
• Garlic Powder
• Smoked Paprika
• BBQ Sauce

I know, is there literally a more delicious combo of ingredients out there!?

You can really use any cheese you want to to be honest, but for me this combo works perfectly. You get that classic cheese pull effect with the mozzarella, a smooth creamy texture with the cream cheese and the back bone of the whole dish with a nice sharp cheddar.

How to make Triple Cheese Stuffed Chicken Wrapped in Bacon

1. Combine your cheeses and garlic powder in a bowl. Place to one side.
2. Slice a pocket in the side of your chicken breast. Go as deep as you can without slicing right through. Season all sides with salt, pepper and smoked paprika.
3. Stuff in your cheese, wrap in bacon then fasten with toothpicks.
4. Fry over high heat to crisp up the bacon, ensuring you sear all sides, then glaze with BBQ sauce and pop in the oven.

Simples!

So why fry before you bake?

Good question – just baking it straight away won’t give you crispy bacon, especially because you’ve glazed it with BBQ sauce. By giving it a quick fry in the pan over high heat you’ll get a crispier finish, without the filling pouring out.

Tips for the best Chicken Wrapped in Bacon

• Use streaky bacon – it fits more ‘neatly’ round the breast and packs in more flavour due to having a higher fat ratio then regular bacon.
• Wrap tightly and secure with toothpicks, there’s nothing worse than your bacon unwrapping when it’s cooking!
• Like we just discussed, fry to crisp up the bacon before you glaze and bake

Tips for the best Cheese Stuffed Chicken

• Use a variety of cheese with different textures – here I use cream cheese, cheddar and mozzarella.
• Although cheese is obviously quite flavoursome, be sure to season – here I use salt, black pepper and garlic powder.
• Keep the filling as cool as you can before you stuff it, this will decrease the chance of it warming too early and leaking out everywhere.

Voila! Dreamy creamy cheesy goodness pouring out of a bacon wrapped chicken breast. Does not get more delicious than that!