Stuffed Chicken Breasts with Bacon and Cream Cheese
A tasty mixture of cream cheese, Cheddar, and cilantro adds delicious flavor to bacon-stuffed chicken breasts.
- Serves: 6 persons
- 1pound bacon
- 6(5 ounce) skinless, boneless chicken breast halves
- 1(8 ounce) package cream cheese, softened
- ¾cup shredded Cheddar cheese, divided
- ¼cup chopped green onions, or to taste
- ¼cup chopped fresh cilantro, or to taste
- 1tablespoon minced garlic
Step 1Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet and a baking pan with foil.
Step 2Lay bacon strips in a single layer on the prepared baking sheet.
Step 3Place bacon in the preheated oven and cook until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop. Keep the oven on.
Step 4Slice chicken breasts horizontally, without going all the way through.
Step 5Combine cream cheese, 1/4 cup of Cheddar cheese, green onions, and cilantro in a bowl. Add chopped bacon and mix to combine.
Step 6Open chicken breasts at the hinge point and spread cream cheese mixture in a thin layer over each one. Close and transfer to the prepared baking pan.
Step 7Bake in the preheated oven for 30 minutes. Top with remaining Cheddar and bake until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 8Let cool slightly before serving.