Bacon Wrapped Smoked Gouda Stuffed Chicken Breasts
photo by Ashley Cuoco
- Ready In:
- Combine, cayenne, garlic powder, paprika and pepper.
- Flatten chicken breasts to approx 1/4" thickness.
- Season both sides of chicken with the cayenne mixture.
- Place small piece (s) of cheese on chicken and roll up, pressing firmly.
- Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
- Bake in a 350 oven for 20 minutes.
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.
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.
Just a note. I have found that when you cook with cheese as a stuffing, cut the cheese to size and then freeze it. That way, as the meat cooks, the cheese stays inside rather than melting and flowing out of the meat. This works with the chicken breasts and also for stuffed meatballs, which I stuff with a square of mozzarella cheese.
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!