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Editor
January 09, 2019
Bacon Wrapped Stuffed Chicken Breast (One Pan Meal)
Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 515 kcal
Author Dinner at the Zoo
Ingredients
- Cooking spray
- 4 boneless skinless chicken breasts
- 2 ounces of cream cheese , softened
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons finely chopped parsley
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 8 slices of bacon
- 1 pound of small new potatoes , halved (can also use regular sized potatoes cut into 1 inch pieces)
- 2 medium zucchini , quartered lengthwise and cut into 1/2 inch pieces
- Optional garnish: chopped parsley
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
- In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
- Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Use toothpicks to seal the pockets shut.
- Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
- Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
- Place in the oven and bake for 20 minutes. Remove the pan from the oven and add the zucchini, season the zucchini with salt and pepper to taste.
- Return the pan to the oven and bake for an additional 20 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
- Serve immediately, with chopped parsley as a garnish if desired
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