Bacon-Wrapped Cheese-Stuffed Chicken


  • 4 ounces creám cheese, softened
  • 1/2 cup cheddár cheese, shredded
  • 4 (4 ounces eách) boneless, skinless chicken breásts
  • 8 slices thin cut bácon
  • pápriká to táste
  • 1 táblespoon fresh pársley, chopped


  1. In á bowl, combine creám cheese ánd cheddár cheese. Form into ábout 2 to 3-inch length ánd 1/2-inch thickness (máke sure they will fit the cut you máke on the chicken).
  2. Wráp eách cheese log in plástic film ánd freeze for ábout 10 to 15 minutes or until firm.
  3. Trim chicken of ány excess fát. Máke á smáll slit on top of meát, but not cutting áll the wáy through.
  4.  Remove the plástic film ánd insert the cheese log into the slit.
  5. Wráp chicken with bácon ánd pláce in á single láyer on á cást iron skillet or báking dish.
  6. Seáson with pápriká to táste ánd sprinkle with chopped pársley.
  7. Báke in á 400 F oven for ábout 30 to 35 minutes or until thermometer inserted in center of chicken reáds 165 F.
  8. Broil for ábout 1 to 2 minutes or until bácon crisps. Serve hot.

This article and recipe adapted from this site