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Veggie Cream Cheese Stuffed Chicken
Whip up a batch of these veggie cream cheese stuffed chicken breasts for a dinner they won’t forget. Wrapped with smoky bacon for added flavor.
- 4 medium boneless skinless chicken breast halves
- 8 slices uncooked bacon
- 8 oz softened cream cheese
- 3 green onions scallions finely chopped
- 2 tbsp red bell pepper finely diced
- 2 tbsp green bell pepper finely diced
- 1 tbsp sun dried tomatoes finely diced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 375 degrees F. Lightly spray a 11 x 7 or 13 x 9-inch baking dish with non-stick spray.
Prepare chicken breast for stuffing as per video in the post (or use your preferred method)
Mix all filling ingredients in a small bowl and divide into 4 equal portions.
Place a filling portion in each chicken breast and roll up as per the video (or your favorite method)
Wrap each roll with 2 slices of bacon and place in prepared pan.
Bake for 45-60 minutes or until chicken tests done--either the juice runs clear or 180 degrees F on a meat thermometer.
If bacon didn't crisp during cook time, place it under the broiler for a minute or two--this step is optional.
Serving: 1serving | Calories: 518kcal | Carbohydrates: 5g | Protein: 33g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 900mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 1mg