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Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts

by Judith Hannemann

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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 (awaiting updated link–alternate link: https://www.youtube.com/watch?v=yqjfQP3Mp2k), 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!

EDIT: For another great method to stuff a chicken breast with cheese so it stays put, scroll down the comments and read the one from Jeff–this is a super method!

Watch The Video

 

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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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: bacon, chicken, mushrooms, stuffed chicken breast, swiss cheese
Servings: 4
Calories: 433kcal
Author: Judith Hannemann

Ingredients

  • 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

Instructions

  • 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 https://www.youtube.com/watch?v=yqjfQP3Mp2k 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.

Nutrition

Serving: 1person | Calories: 433kcal | Carbohydrates: 5g | Protein: 34g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 129mg | Sodium: 1084mg | Potassium: 642mg | Fiber: 1g | Sugar: 2g | Vitamin A: 506IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

Bacon Wrapped Cheese & Mushroom Stuffed Chicken Breasts

 

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

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Comments

    • Toby says

      Cooked this recipe for my family tonight and they thought it was 5 stars! For me that’s high praise indeed. I agree it needs moistening with a little sauce, honey mustard next time!

  8. Judith Hanneman says

    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.

  9. Brandon Phibbons says

    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! (;

  10. Teri N says

    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.

  11. Judith Hanneman says

    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.

  15. Sara McLaughlin says

    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??

  16. Judith Hanneman says

    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!

  18. Judith Hanneman says

    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).

  21. GreenGrannie says

    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."

  22. Judith Hanneman says

    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.

  23. T. Hand-Oswald says

    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.

  25. malibucvb says

    Made these per the recipe, they were perfect. I did one large breast in my toaster oven at 350 and 40 minutes seemed to be just right.

    Made a drizzle sauce with raisins soaked in warmed sherry, then using the sherry reducing it with some balsamic vinegar, butter and a pinch or two of sugar. Reduce to a syrupy au jus consistency. I also sprinkled some toasted pine nuts over all at end. Nuts could go inside stuffing. I chose to add them to my sauce for that crunch factor. These flavors married very well together, earthy and with a touch of a little something sweet. Will definitely make again.

  31. Vince Atkinson says

    I've stuffed my chicken with everything under the sun. One of my favorites is, baby swiss, mushrooms, onions, sun dried tomatoes, and peppers. I usually have to tenerize the chicken to get all my filling in, thank you for the ideas! Turns out awesome every time

  33. Judith Hanneman says

    Although I've never done that with this one, Nancy, I can't see why not. On my other cheese-stuffed chicken recipes, I have frozen the cheese stuffing and it worked like fresh, so I don't see this bacon-wrapped one being much different.

  34. ACash says

    Judith can you give more details on how to cook chicken with the parmesan cheese, peppers, and green onion stuffing? It sounds so good. Do you dip chicken in egg to get panko bread crumbs to stick to the chicken? How long do you sautee the chicken, etc.?

  35. Judith Hanneman says

    Not sure I'm following you here–do you want to alter this recipe to include those ingredients or does your question refer to another stuffed chicken recipe on my site.

    I could tell you how to alter the recipe if that's what you want to do, but it'd be way long for a comment, so please email me–contact details are under "Contact Us" in the menu bar.

  36. 67slotts says

    on your Bacon wrapped chicken breast, I was going to with what i had in my refrigerator, so i came up with this; saute some onion/green peppers and left over ham(dice) and some cream cheese and mix all that with the white rice and stuff the chicken,use an egg wash and roll it in some bread crumbs.

  38. Addie Bambridge says

    I could not find the video with the stuffing technique. How do I do that, or can you describe it to me?

    Many thanks,
    Addie

    • Judith Hanneman says

      Thanks for alerting me Addie–“Big Al” has different links now, so it’s all been fixed. I’ve changed the link in the post narrative and added it as a step in the recipe section. Basically what you do is cut a pocket on the underside of the breast into that thick part where the wishbone would be, then pound down the breast until its about 1/4-inch, then stuff that pocket and roll up. But watch the video–he’s got 2 on that page–and it’ll all make sense. BTW his recipe is spectacular too.

  39. Monica says

    I’ve got mine in the oven right now with a few modifications but I wasn’t able to get to the link for the stuffing technique. It won’t open. Says there are too many redirects.

    • Judith Hanneman says

      This lends itself to so many modifications! If you are on Chrome, that happened a lot to me with a few sites. If you have another browser, try viewing it in there. The link did change since I originally posted it, but I did update to his latest link. Basically what you do to make the pocket is turn the breast so the underside is facing you, then cut the pocket where the thick part begins. If you still can’t get to the video, I’ll ask him if he has it on Youtube. Let me know.

  40. Jane says

    The links to Big Al’s website aren’t working. I really want to see the video of the technique for stuffing the chicken breasts. Darn those links. 😉

  41. Jeff says

    Suggestions… cut cheese from the block to fit in the cavity and freeze, put it in just before wrapping with the bacon..this will give the chicken time to cook before the cheese melts, also render off the bacon fat by cooking it in some water a few minutes , I use a skillet with an inch of water and boil the fat off, set it aside to cool so I can handle it, the bacon then cooks evenly with the chicken, cooking time is cut by 10-15 min so chicken is moist…just my 2cents.