I made several adaptions to this recipe and it was fantastic. I did beat the chicken breast flat and then folded them in half with a piece of foil in the middle. I seasons the inside with the ingredients listed. I baked the breast in a 350 oven for about 15 minutes. Instead of rolling the chicken breast with the bacon, I cut the bacon up and fried until crisp. I then took the bacon pieces out and drained. I threw away all the bacon fat except for one tablespoon which I used to saute 1 large sliced onion in and cooked or carmelized the onion for about 15 minutes with 1 Tbsp brown sugar. When the onions were done, I added back the bacon, and then added about 1 cup of shredded gouda cheese. I removed the breast from the oven and removed the foil. I place about 1/6 of the onion mixture in the middle of the chicken breast and then folded it back over. I then sprinked the remaining onions and cheese over the top and returned to the oven for another 10 minutes. This was a really good supper. Served with fresh brocolli and fresh fruit. It was great.
I had regular Gouda cheese which I used for this recipe, and it is delicious. I can't wait to try it with the smoked gouda because that has got to be out of this world. Update - not sure why, but I made this again using the smoked Gouda and it needed salt
easy and loved how tender and soft the chicken was - it was inhaled by everyone in minutes! can't believe it was so quick to cook as well. definitely will be one of those back-pocket standby dishes
Excellent, quick recipe for a weeknight thank you. We just split our breasts, rolled the outside in the spice mix, then put our cheese in, closed them over and wrapped each in 2 slices of bacon. We just put them on a tray and put them straight in the oven. They were big and took about 25 minutes to cook. We will make this one again really soon.
I thought this was a wonderful combo of flavors. I butterflied the breasts because I can't ever seem to pound the breast out flat enough. I t was also quite easy and quick.
Delicious! DH said it belongs in a restaurant. Next time I will use a little more cheese though, but there will defnitely be a next time! Thanks for posting!
The chicken breasts that I used were rather thick so instead of beating them thin, I halved them long ways and ended up with what I'm sure would be the same outcome. I did not brown them in a skillet prior to baking... My goal is to not dirty the whole kitchen over a weeknight meal. So I just adjusted the cook time and temp to 40 minutes at 375. I also added a bit of cumin to the seasoning... I couldn't help myself! lol. They turned out fantastic and were a total hit with the fam! I do feel that next time I prepare this, I will double the seasoning mix, this recipe used it so sparingly that it left me wanting just a bit more POW.
I loved it! Very easy to put together and flavorful, the Gouda cheese does not melt as readily as other cheeses, so the chicken breast retains it's stuffing much better. Will be a staple around here.
Absolutely wonderful and simple dish to prepare after a day of playing on the lake. Pounded, stuffed, and rolled the chicken breasts early in the morning and popped into the fridge until we were ready to eat. I sauteed them for about 15 minutes or so to get the back really crisp. I used the thicker cut bacon, so it took a little longer. The ONLY thing I changed and it wasn't really a change, was doubling the spices. I seasoned the breasts before stuffing & rolling and then seasoned once again on the exterior. Thumbs up from the family that likes spice and the smooth gouda cheese was a mouth welcoming to the little spicy bite. Will definitely be making again. Of to the recipe box this one goes :)
This a killer receipe. I put them on the grill and add spinach or broccoli to the cheese. The family cant get enough of them. You have to try it.