This was a hit with my family!! Because of the spices I decided to get low sodium bacon and it was perfect! I will caution, half of my Gouda disappeared before I got to stuff the chicken so I suggest getting extra. ?
If you're making for a group of people, I suggest using chicken tenderloins instead so it makes more and smaller servings! This is great for holiday parties and so easy!
Excellent recipe! Relatively fast and very easy; it even withstood my brain hiccup when I accidentally substituted Italian seasoning for the pepper (I was thinking about the next day's recipe) for 2/3 of the chicken. Used Boar's Head smoked Gouda, which is some fantastic cheese! Also used smoked paprika since it was the only type I had on hand. My girls claimed it was a bit too spicy and DW felt, while very good, it was a bit heavy for her taste. That said, I consider this recipe a winner and I definitely recommend it!
Awesome - we couldn't stop saying 'Yum!' Definitely a keeper and definitely something we would make for company. Didn't change a thing - great flavors - thanks!!
This was very delicious! Being a bit new to stuffing chicken I found it a bit tricky though keeping the chicken rolled up around the cheese and then browning it with the bacon wrapped around. I did use toothpicks to keep it together for that step but I maybe should have tried harder to place them strategically. I also think it would have worked out easier if I had used better chicken pieces. Mine were quite oddly shaped after I got through cleaning them up and pounding them out. The flavors though were absolutely wonderful! Maybe a tad on the spicy side and I prefer crisper bacon so I may try to brown up the bacon a bit more first. And mine took a bit longer than 20 minutes to cook. Thanks for a wonderful dish! ~Alicia~
I have never written a review of a recipe before...but I made ths last night and it is WONDERFUL. The chicken melts in your mouth and the flavours just melt together. I used Old Bay, garlic, salt and pepper and paprika and pounded it into the breasts. I had sliced full breasts in half lengthwise to begin with. I used applewood smoked bacon, 2 slices per. Did not brown first, but turned on the broiled at the end to crisp up the top. Everyone snarfed it. It has made my top recipe list...and that's hard to do.
I made this dish last night, and my husband loved, loved it. I did not have smoked Gouda on hand, so I substituted a creamy Havarti. With the saltiness if the smoked bacon, I retained a nice smoky and salty flavor, which contrasted very nicely with the creaminess of the cheese. Another note is that I only used one chicken breast, split in half after pounding, and it was more than enough to serve two of us, so it's a great extender for the budget. One small adjustment: when the chicken was done, I let the rolls rest for 5 minutes, it made them very moist and easy to slice on the plate, and set the cheese inside so each slice contained cheese on the plate. KUDOs!!
Followed this recipe and found it pretty bland. If I made it again, I would change the seasoning, cheese type and baking temp and time. Sorry, not a keeper but thanks for posting it :)
Made this last night. Used chicken tenders and pound it out. I think the cheese was a little too thick, took a long time to melt. After cooking on the stove took 35 mins in the oven. Will definitely try this again.
This was very good. I pre-cooked the bacon in a frying ban a little instead of wrapping the chicken and doing it that way. I definitely recommend fitting in as much cheese as possible, as the more cheese the better! I added a few more spices and used 2 pieces of bacon to wrap each chicken roll. I had to cook it between 25-30 minutes.