Bacon Stuffed Chicken Breast With Honey and Lemon Pepper

"This simple recipe is an easy way to prepare chicken breasts. The bacon gives it a delicate smokey flavor while the honey has a light sweet taste and the lemon pepper has a bit of kick. All the flavors blend together in this awesome and easy recipe."
photo by a user photo by a user
Ready In:
1hr 15mins




  • Preheat your oven to 350 degrees.
  • Butterfly your chicken breasts. To butterfly simply slice your chicken breast in half short ways, stopping before you slice it into 2 pieces, it should open like a book.
  • Place in a foil lined baking dish.
  • Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Drizzle honey on one side.
  • Cut one slice of bacon to fit inside the breast, be sure to use the entire slice of bacon. Arrange the bacon on the side of the chicken you drizzled the honey,.
  • Drizzle bacon with honey and fold the chicken breast over covering the bacon.
  • Sprinkle honey and lemon pepper on the outside of the chicken breast, repeat with the remaining chicken breasts.
  • Cover tightly with foil and bake for 1 hour.
  • Remove breasts and add enough cornstarch to thicken the pan drippings.
  • Serve over chicken breasts.

Questions & Replies

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  1. As the previous reviewer said I had to leave it in the oven for an extra 45 minutes as it wasn't fully cooked. I did a twist on the recipe and used chicken loins and wrapped the bacon around it. turned out really yummy
  2. I debated whether to give this recipe a 5 or a 4. It tasted great! The two reasons why I considered giving it a lower rating was because the baking time was really off. I had a package of 5 boneless, skinless chicken breasts that I had gotten from Angel Food which was already marinated with lemon and herbs. The 5th breast was at least 1/2 the size of the other 4. I followed the directions exactly except that I didn't use the lemon pepper since the meat was already marinated with it. I expected the meat to be quite sweet with all that honey in it. It wasn't at all. In fact the honey taste was VERY slight. At the end of an hour two of the breasts which were in the middle of the baking dish were still raw. (visibly from the top in fact.) I baked it another 45 minutes. Possibly because I had to bake it for so long I only had about 3/4 cup of juices to which I added about another 1/2 cup of water so that I would have more sauce. Since the meat was so white with no browning coloring, I added a couple of drops of yellow food coloring to my sauce so that it would look more appetizing. It was loved by all of us. It was really tasty. I will make this again but will increase the temperature to 375 so that they will cook quicker than 1 3/4 hours. I think the addition of some paprika on the top of the meat before cooking would also enhance the color. But make no mistake!!! This is a wonderful dish and amazingly easy to make. I will be making it again. Because it is sooo good and easy to make I decided to give it a '5'. (by the way in case someone wants to know, even with the long baking time, the breasts were still nice and moist and not dried out.) BTW in case anyone should think my oven was at fault, it is a new stove and the oven is extremely accurate. Thanks Kaylin for sharing this new addition to my list of regular cooked meals.



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