Southwest Chicken Bundle

"This is a great low-carb dish that makes you feel like you're eating something bad for you :) Its simple and very tasty!"
photo by  Pamela photo by  Pamela
photo by Pamela
photo by _Pixie_ photo by _Pixie_
Ready In:




  • Remove protective ice glaze from breasts by holding under lukewarm running water for 1 minute Pat dry.
  • Place each breast between 2 pieces of plastic wrap.
  • Working from center to edges, pound lightly with flat side of meat mallet to 1/4 inch thick.
  • Remove wrap.
  • Season with salt and pepper.
  • Wash hands.
  • Combine cheeses.
  • Divide into 6 equal portions and roll into balls.
  • Fold one chicken breast around cheese ball to form a bundle.
  • Lay 2 pieces of bacon in the form of an X.
  • Place bundle in the center of the cross and bring ends up to meet on top and secure with toothpicks.
  • (You are wrapping the chicken in the bacon) Repeat with remaining chicken and bacon.
  • Place bundles in 9x13 inch baking dish.
  • Bake uncovered in a 350 degree oven about 30 minutes or until tender and no longer pink.
  • Turn oven to broil.
  • Broil bundles 3 to 5 minutes or until bacon is browned.
  • Remove bundles from oven and remove toothpicks.
  • Mix ranch and salsa.
  • Pour mixture in center of a serving plate and place chicken on the plate for serving.

Questions & Replies

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  1. Demandy
    Very tasty and not difficult. I used the same amount of filling for about 1.5 lbs of boneless skinless breasts. That came with three breasts. I didn't have monterey jack so I used american cheese with the cream cheese instead with some diced green chilies in a can. I didn't need the sauce for it, it was plenty flavorful as is!
  2. Jill Herz
    This was awesome! I love the fact that it is so low carb, but it makes me feel like I am really indulging. I love the cream cheese and monterey jack together. It's a great recipe. Thank you.
  3. DanielsWife
    My husband and I really enjoyed this meal. He even ate it cold the next day for lunch! I found that it was important to pound the chicken as thin as possible so that the cheese mixture can creep into every bite, rather than clumping in the center.
  4.  Pamela
    Wow! Are these ever good! I made these from fresh chicken breasts and then froze them uncooked. I baked them from frozen in a covered casserole dish and it worked very well. I loved the salsa/ranch dressing, it was a perfect compliment to the chicken/bacon. Thanks for posting :)
  5. Krabbe
    I make chicken bunbles all the time, they are great. In mine I also add choped up sauteed mushrooms and spinish to the cheese balls. This gives it way batter color. I have also used the stuffing for Beef tenderloins with apocket cut in them. Try marinating the tenderloins in wishbone Rassbeery Hasalnut vinagret, it is awsome.



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