Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 8 slices thin bacon
- Salt & pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Stuffing:
- 4 oz cream cheese softened
- 1/3 cup jarred roasted red peppers diced
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 cup chopped spinach
- 1 tbsp chopped parsley or 1 tsp dried
- Salt & pepper to taste
Method
- Preheat oven to 375°F.
- In a bowl, mix the cream cheese, roasted red peppers, mozzarella, Parmesan, spinach, parsley, salt, and pepper.
- Cut a pocket in each chicken breast (about 3/4 of the way through).
- Stuff each chicken breast evenly with the mixture; secure with toothpicks if desired.
- Season the outside of the chicken with salt, pepper, garlic powder, and smoked paprika.
- Wrap each chicken breast with 2 slices of bacon.
- Place in a baking dish. Cover and bake 20 minutes.
- Uncover, flip chicken, and bake another 15–20 minutes, or until chicken reaches 165°F.
- For crispy bacon, broil 2–3 minutes.
- Rest 5 minutes, slice, and enjoy!
Nutrition
Notes
- Use thin-cut bacon: It crisps up more easily and wraps around the chicken better.
- Don’t overstuff: Adding too much filling can cause it to leak out while baking.
- Secure with toothpicks: Optional but helpful for keeping everything in place.
- Add seasoning inside, too: Sprinkle a pinch of salt and pepper inside each chicken pocket for extra flavor.
- Broil at the end: This is the best trick for beautifully golden, crispy bacon.