Bacon Wrapped/Cheese Stuffed Chicken Breast #2. In medium bowl, mix mushroom mixture and Gruyère cheese until well blended. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Roll Chicken breast up to conceal cream cheese.

Spiral wrap the breast with bacon starting with one of the open corners. Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. The pocket opening should be completely covered. You can cook Bacon Wrapped/Cheese Stuffed Chicken Breast #2 using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Bacon Wrapped/Cheese Stuffed Chicken Breast #2

It's 2 of boneless chicken breast.
It's 4 slice of bacon.
Prepare 1 cup of ricotta cheese.
You need 4 of basil leaves.
Prepare 1 of roasted red bell pepper.
You need 1 handful of spinach.
You need 1 of lemon; zested.
It's 1 tbsp of onion powder.
Prepare 1 tbsp of garlic powder.
Prepare 1/2 tsp of thyme; minced.
Prepare 1 of olive oil; as needed.
Prepare 1 of salt and pepper.

Place the chicken breasts on a pan along with some potatoes, then bake the until the chicken is cooked through, bacon is crispy and potatoes are tender. Place string cheese that is cut in half at one end of cutlet and roll chicken breast. The first slice of bacon should end at the center of the cutlet. Wrap second slice around remaining unwrapped cutlet.

Bacon Wrapped/Cheese Stuffed Chicken Breast #2 step by step

Make a small incision in thick part of the top of the breast. Just small enough to be able to squeeze a finger inside of the breast and make a pocket as far down as possible without tearing the breast open..
A tear is only a minor problem. You can still stuff the breast, but the stuffing will bubble out..
In a mixing bowl combine cheese, roasted peppers, spinach, and the juice and zest of the lemon. Add a pinch of salt..
Drizzle enough oil to cover the chicken. Season with dried spices, thyme, salt, and pepper..
Use a basil leaf to grab a chunk of the cheese mixture, and stuff inside the chicken. Repeat with another basil leaf. Stuff as much of the cheese mixture inside that will fit..
Wrap each breast with two slices of bacon..
Bake at 350° for approximately one hour or until chicken and stuffing mixture reach 165° and bacon is caramelized and crispy..
Briefly place under the broiler to crisp the bacon if the chicken cooks before the bacon..
Save extra cheese mixture for another use for 3 days..
Variations; Arugala, sauteed spinach, caramelized onions or shallots, roasted or oven dried tomatoes, parsley, marjoram, rosemary, balsamic, wine, wine or champagne vinegar, chicken stock, pureed veggies, breadcrumbs, honey, Italian seasoning, mustard, marinara, bechamel, mozzarella, goat cheese, cream cheese.

Costco had us at bacon-wrapped, but that's not all this dish has going for it. The chicken is also stuffed with three different cheeses! Inside the cutlets you'll find a gooey blend of creamy mozzarella, aged Parmesan and nutty fontina. Dried Beef & Pepper Jack Peppers, Onions & Mozzarella Bacon wrapped stuffed chicken breast! Stuffing of sun dried tomatoes, fresh basil and Provolone cheese.