Bacon Wrapped Chicken Breasts
And there you have it… see you next time, guys!
What? That says it all, doesn’t it?
Surely I don’t really need to add anything after having said BACON, do I?
HA! HA! You wish! You won’t get rid of me that easily… I always have something else to say, bacon or no bacon!
Frankly, I had forgotten just how good that stuff really is. How it just seems to make everything better.
And just how insanely good it smells as it cooks.
I wonder how many pounds of the stuff I will be getting out of a half pig?
Lots, I hope!
One thing I can guarantee is that it won’t last very long. I already have quite a few ideas of how to use it up… some of which may or may not include chocolate and caramel!
OH! I can’t wait to try that. Funny thing is it NEVER appealed to me before, until I saw this particular picture the other day. I’ve been dreaming about it since, even though I never even tasted it. I can just imagine what it’ll taste like.
Yeah, my taste buds have a really good imagination! Hopefully, reality and their imagination will meet up in some very happy, yummy place!
Alright, that’s enough daydrooling for now… let’s get back to this recipe, shall we?
As you can see in the pictures, when I made this, I sadly had only 5 strips of bacon left in the fridge, and there was no way I was driving 100km to get more, so I was kind of forced to keep one breast completely naked… shamelessly exposed!
Poor thing! It has no idea what it’s been missing. Although, it did steal a lot of flavor from the beautifully dressed, totally bacon wrapped breast that was cooking right beside it!
And you know what? This might even be something that I would do again, on purpose.
That way, I have options!
Oh and about that stuffing… although I think it went really well with the smokey flavor of the bacon, it seems like my brain kept demanding olives the whole time I was eating…
So next time, I think I’ll leave the pine nuts out and add olives instead.
Oh, and a handful of hazelnuts, perhaps.
One thing I can guarantee though is that there will be a next time! And another one… and another…
I soooo can’t wait to get my hands on that bacon!
Bacon Wrapped Chicken Breasts
- 2 large skinless, boneless chicken breasts (450g each)
- ¼ tsp Himalayan or unrefined sea salt
- 10 slices organic, sugar free bacon
For the stuffing
- ½ can, 3-4 pieces artichoke hearts, chopped
- ½ cup sliced water chestnuts, chopped
- 50 g sundried tomatoes, finely chopped
- ¼ cup pine nuts
- 1 large clove garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp freshly cracked black pepper
- ½ tsp smoked paprika
- First, make the stuffing by mixing all the ingredients in a small mixing bowl. Set aside.
- Preheat your oven to 375F.
- Now slice your chicken breasts open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the breast and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.
- Lay the chicken breasts open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.
- Place your now flat chicken breasts on your cutting board, sprinkle with salt and deposit half the stuffing in the middle of each breast. Spread the stuffing as evenly as possible but don't go all the way to the edge; you want to leave about one inch all around.
- Roll the breasts as tightly as you can then carefully wrap each one with the bacon strips. I like to put 4 around and 1 across.
- Place the breasts seam side down in a baking dish, cover loosely with aluminum foil and bake at 375F for 40 minutes.
- Remove foil, drain pan juices (do not discard, this is tasty stuff!) and return to the oven, uncovered, for 15-20 minutes or until bacon is crispy.
- If you want your bacon really crispy, you can set your oven to broil for the final 5 minutes or so. Keep a close eye on the prize, though. You wouldn’t want your precious bundles to burn!
- Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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Slice the chicken breasts open: slice down the middle, parallel to the board, almost all the way to the end.
Spread the stuffing, roll the breasts and carefully wrap each one with the bacon strips.
Let the meat rest before slicing…
Slice on a diagonal to reveal the beautiful stuffing!
Does that bacon look crispy enough for you?
And this was my actual dinner that night…
Can you say YUM?
44 Comments on “Bacon Wrapped Chicken Breasts”
This looks yummy but it would be healthier if the salt,fat and cholesterol was lower. What else can I do about this?
If you feel this is too high in fat, salt and cholesterol for your liking, Ann, leave bacon, sun dried tomatoes and pine nuts out… that oughta do the trick!
Why are you worried about the cholesterol? Your cholesterol levels aren’t affected by eating cholesterol.
Totally agree! Only I didn’t know that back then… 😉
What a tasty looking meal!
Thanks Kevin! Good to see you! 🙂
Oh wow. The only thing better than bacon is that stuffing recipe!
Thanks Irina! Imagine if there had been olives in it! Oh, I want some now! 🙂
These stuffed breasts look so good! Even without wrapping it with bacon I would love them 🙂
Right with you on that one, Medeja… but you have to admit that bacon makes anything better! 😉
Thanks for your kind words. I’m very appreciative! 😀
yes please! Bacon on, in, under or over anything.
Oh yeah! You said it, Carolyn! 😀
Nothing says delicious better than bacon. This stuffed and wrapped chicken looks amazing. Drool!
Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).
Thanks so much Zach! I have checked out your site and indeed, I liked what I saw. Thanks for the invite, I will definitely be adding some of my stuff! 🙂
I loved this recipe!!! And it was so easy to do that I want to post it in my own blog, obviously with the corresponding references towards yours! But since my blog is in spanish, I was thinking if I may use your pictures of the steps, indicating they are yours. Do you think that would be possible???? I will not post it if you think is not correct! But is such a lobely recipe that I would love to spread it a much as posssible!!
All the best!
Hey Barbara, thank you so much for your kind words. Real glad to hear you liked this recipe and want to share it with your readers! If you are going to do that, I would prefer if you just included a picture of the finished product with a link to my site for the recipe. Oh, and make sure to send me a link if you do! I always like to take a peek… 😉
Sure! No worries!!! As soon as I post it I’ll let you know!
I just published the post with the recipe!
This is the link http://mibistec.blogspot.com/2013/06/pechuga-de-pollo-rellena-y-envuelta-en.html.
All the best!
Marvelous, Barbara! Wish I’d practiced my Spanish a little better… that way I could read your post and understand it well! 😉 Someday, maybe, I’ll be fluent in Spanish. I hope! Great job on getting the chicken done right. Looks splendid! 🙂 And thanks for sharing the love!
I want to thank you for this wonderful recipe. I made 5 chicken breasts using this recipe for lunch today and they were a hit, accompanied by your house salad. Love your recipes. I was a huge fan before, now even more.
Glad you liked, Myrna. Thanks for letting me know and thank you for your kind words! 🙂
Yummy this looks so good!
I made these tonight and my husband and 8 year old LOVED IT! I didn’t have pine nuts so I’ll add them next tinge. Thanks for the family friendly and nutritious recipe!
Awesome! Good to hear, Joellen, and thank you so much for taking the time to leave such great feedback! I truly appreciate that. 🙂
This was really delicious. A lot of people are saying it needed more cream cheese but I think that probably depends on the size of the breast. I didn’t add the butter or salt, and I don’t think it was missing it without it. It’s very salty as it is with no salt.
Butter? Cream cheese? I think you had this confused with another recipe, Surkhab…
I have made this twice now , last night for twelve relatives . I used asparagus instead of artichokes and slivered almonds in place of pine nuts . It was a huge hit . The first time I added jalapenos and avocado , highly recommend . Thanks for the great ideas !
Awesome! Thanks a bunch for taking the time to let me know, Pete. I always appreciate that to no end! And wow, I am loving the asparagus / almond substitution. I will have to try it for myself, now! 🙂
I wondered if the asparagus used was fresh or from a jar or can?
Stuff looks yum and I love the bacon and my boyfriend too, I will definitely try this out but I add some olives in the stuff. Thanks for your recipe
Looks delicious! Can’t wait to try it out on the family!
I made these….I just love your recipes-so easy to follow and I have never been disappointed. It always amazes me that my food turns out exactly like yours! Makes me feel somewhat competent in the kitchen. lol
These turned out lovely! I will be making these again!
Hahaha, thank you so much Debbie, that is so nice of you to say. Glad to hear the chicken was to your liking! 🙂
In the oven right now, what can I use the drained fat/juice used for??
Maybe Potato?, rice? Has anyone used in a recipe?
I came here to ask the same question. I put it in a jar in the fridge, but I don’t know what to use it for.
Wow! I love it! this is best for breakfast.
Yum everything bacon is fantastic. The stuffing is interesting. Definitely going to give it a try
Amazing! This is a really great recipe. Great post as well, so captivating. Nice job!
My husband and I tried this dish tonight, and it is AMAZING!!! Thank you so much for sharing!!
Thank YOU for your excellent feedback! 🙂
This was listed with kosher chicken recipes. Bacon is not kosher.
Where did you get this from, Jerilyn? I personally never listed anything under kosher; I’m not even certain what kosher really means!
Very flavourful and easy to make.