Bacon Wrapped Stuffed Chicken Breast
This bacon wrapped stuffed chicken breast combines creamy cheesy spinach filling with smoky bacon and juicy chicken, cooked perfectly via pressure cooking or oven baking for a flavorful, tender dish that’s easy to prepare and sure to impress.
Ingredients
Main ingredients
- 3 to 4 large boneless skinless chicken breasts
- 9 to 12 slices thin bacon to wrap up that cheesy goodness
- 3 oz Boursin cheese garlic and herb for that creamy punch
- ¼ cup cream cheese to help bind all the flavors
- ½ cup mozzarella cheese shredded
- 1 cup fresh spinach chopped nice and fine
- 1 small lemon zest zest from one small lemon to brighten things up
- ¼ cup BBQ rub or your favorite poultry seasoning to spice it up
- 1 tablespoon all-purpose flour for dusting before searing
- 1½ cups low sodium chicken broth to keep it juicy in the pot
- 2 tablespoon fresh parsley finely chopped for garnish
Instructions
Instructions
- Mix together Boursin, cream cheese, mozzarella, chopped spinach, and lemon zest in a medium sized bowl until well combined and creamy.
- Carefully slice each chicken breast horizontally to make a pocket without cutting all the way through.
- Stuff each chicken breast with the cheesy spinach mixture, packing it in carefully without bursting.
- Wrap each stuffed breast with about three slices of bacon, using toothpicks to secure if needed.
- Rub the outside of the bacon-wrapped chicken with BBQ rub or poultry seasoning evenly on all sides.
- Lightly dust the pieces with all-purpose flour, then heat an oven-safe skillet on medium heat and sear each chicken breast for 2-3 minutes per side until bacon is slightly crispy but not burnt.
- Pour chicken broth into the skillet, then either pressure cook for 12 minutes with quick release or bake in a 375°F oven for 25-30 minutes until cooked through and juices run clear.
- Remove the chicken breasts and let rest for a few minutes while carry-over cooking finishes.
- Discard all but one tablespoon of bacon fat from the pan, whisk in flour over medium heat for 2 minutes, then slowly add chicken broth and whisk until sauce thickens to syrup consistency, about 3 minutes.
- Whisk in remaining chopped spinach to the sauce, then spoon sauce on plates.
- Place bacon wrapped stuffed chicken breasts on sauce and garnish with chopped parsley, serve hot.
Notes
Prepping the cheese filling and chicken breasts ahead can save time. Use toothpicks if bacon slices need securing. Pre-cooked bacon can speed up searing but will have less crispy texture.