Bacon Wrapped Cream Cheese Stuffed Chicken Breast

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Bacon Wrapped Cream Cheese Stuffed Chicken Breast with a chipotle kick!- this one is relatively cheap because chicken breast can be found for as little as .98 per pound in our area (boneless costs around $1.75 on sale- and we tend to stock up.

My wife usually debones the breasts herself then uses the bones to make chicken stock to freeze with the root vegetables from our garden. We make a large amount to use throughout the year.

Anyway, here’s the recipe ingredients you’ll need:

2 Boneless skinless chicken breast, Cut chicken into 4 equal size pieces.
4 tablespoons cream cheese, room temp
1/2 tsp Chipotle Pepper (ground)
1/4 cup Pepperjack cheese, shredded or shaved thinly
2 fresh scallions, thinly sliced
10 to 12 pieces of bacon

You’ll need flattened breast meat pieces for this recipe, so pound each breast piece so it is about 1/4″ thick. Usually, I put these in a gallon size Ziploc bag, place them on a cutting board and cover with a lightweight kitchen towel to ensure that no juices are getting out or around my kitchen.

Combine cream cheese, scallion slivers, chipotle pepper, shredded pepper jack cheese. Divide the mixture equally on the center of each pounded breast piece.

Keep the cheese mixture in the middle and roll up the chicken breast starting with the long side.

Bacon slices should be wrapped around each of the rolled chicken breasts, then secured in place with toothpicks. If you’re going to use toothpicks to secure it, soak them in water for 10 minutes prior to using- this prevents them from burning during baking.

Also, don’t use colored toothpicks- who knows what the hell kind of chemicals they put in them to color them, that’s just gross.

Don’t be skimpy with the bacon- 2-3 slices really envelopes the piece completely and bacon is awesome anyway!

Bake 22-25 minutes at 400F, bacon should be golden brown.

In a pinch you can use feta cheese instead! They’re really good both ways. Here’s what it looks like with FETA:

Adapted from PrayCookBlog

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