Cream Cheese Stuffed Chicken Breasts

October 23, 2024

45

medium

4

  • Preheat the oven to 350°F (175°C).
  • Sweat the onions: In a small skillet over medium-low heat, melt the butter or warm the olive oil. Add the onions and cook for about 5 minutes until they’re soft and translucent. Toss in the garlic and cook for another minute. Remove from heat and let it cool.
  • Cook the bacon: In another skillet, cook the bacon over low heat. You want it soft, not crispy, so just let the fat render out without browning. Transfer the bacon to a paper towel to drain and set it aside.
  • Prep the chicken: Place the chicken breasts between two sheets of waxed paper or plastic wrap. Use a meat mallet (or the bottom of a heavy pan) to pound them evenly to about ¼-inch thick. Season both sides with salt and pepper.
  • Make the filling: Mix the cooled onion and garlic mixture into the cream cheese until smooth. Divide the mixture and place a spoonful in the center of each chicken breast.
  • Roll the chicken: Roll or fold the chicken breasts around the cream cheese mixture, tucking the edges under. Use toothpicks to secure them. Sprinkle the tarragon over the top, then wrap each chicken roll with a slice of bacon.
  • Bake: Place the bacon-wrapped chicken in an 8×11-inch baking dish. Drizzle the melted butter over the top. Bake for 25-30 minutes, until the chicken is cooked through, the bacon is browned, and the cream cheese is hot and melty.
  • Serve: Remove the toothpicks and serve immediately. Enjoy!
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Ingredients:

Adjust Servings
4slices bacon
0.25teaspoon pepper black, freshly ground
2tablespoons to 3 butter unsalted, melted
3ounces cream cheese
4tablespoons tarragon fresh, finely chopped
2cloves garlic minced
2tablespoons olive oil
0.25cup onion diced
0.25teaspoon salt
4 chicken breasts boneless, skinless

Directions

1.
Preheat the oven to 350°F (175°C)
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2.
Sweat the onions
In a small skillet over medium-low heat, melt the butter or warm the olive oil. Add the onions and cook for about 5 minutes until they’re soft and translucent. Toss in the garlic and cook for another minute. Remove from heat and let it cool.
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3.
Cook the bacon
In another skillet, cook the bacon over low heat. You want it soft, not crispy, so just let the fat render out without browning. Transfer the bacon to a paper towel to drain and set it aside.
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4.
Prep the chicken
Place the chicken breasts between two sheets of waxed paper or plastic wrap. Use a meat mallet (or the bottom of a heavy pan) to pound them evenly to about ¼-inch thick. Season both sides with salt and pepper.
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5.
Make the filling
Mix the cooled onion and garlic mixture into the cream cheese until smooth. Divide the mixture and place a spoonful in the center of each chicken breast.
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6.
Roll the chicken
Roll or fold the chicken breasts around the cream cheese mixture, tucking the edges under. Use toothpicks to secure them. Sprinkle the tarragon over the top, then wrap each chicken roll with a slice of bacon.
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7.
Bake
Place the bacon-wrapped chicken in an 8x11-inch baking dish. Drizzle the melted butter over the top. Bake for 25-30 minutes, until the chicken is cooked through, the bacon is browned, and the cream cheese is hot and melty.
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8.
Serve
Remove the toothpicks and serve immediately. Enjoy!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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