Chicken Breast Stuffed Wrapped in Bacon

Bacon Wrapped Chicken BreastThis chicken breast stuffed wrapped in bacon can be made so many different ways.  We grilled this one and stuffed it with spinach and mozzarella cheese.  I have to admit that the bacon was an afterthought, but it turned out that it was the magic ingredient that really made this grilled chicken moist and flavorful.  Besides, who doesn’t love bacon?

I’m still going to count this recipe as low calorie.  There was only a small amount of cheese, and although I did eat the bacon, you don’t have to.  My intent was to make sure it didn’t dry out on the grill and the bacon worked perfectly.  It was a moist, very flavorful, chicken breast.

Stuffed Chicken Breast | Recipe

2 large boneless, skinless chicken breasts
20-30 fresh spinach leaves
3/4 c. shredded mozzarella cheese
4 slices of bacon
salt & pepper (use red pepper if you’d like to spice it up)
garlic pwd. (optional)
plastic wrap
4 skewers

Trim any extra fat off chicken breasts.

Pounding ChickenLay down 1 sheet of plastic wrap (approx. 12″ x 12″).  Lay the cleaned chicken breasts on top of plastic wrap.  Lay another sheet of plastic wrap, the same size, on top of chicken breasts.  Using a meat mallet, pound the chicken breasts until they are flat and even thickness.

Pounding the chicken breasts will make them more tender and when it’s an even thickness, it will cook evenly.  If you don’t have a meat mallet, you can use a regular hammer.  Just be careful you don’t pound too hard and tear the chicken.

Stuffing Chicken BreastOnce the chicken is flattened, sprinkle with salt and pepper, and garlic pwd. if desired.  Then sprinkle 1/2 of the cheese over top both breasts.  Place the fresh spinach leaves on both breasts.  Then top with remaining cheese.

Starting at the narrowest end, start to roll the chicken breast.  You’ll have to occasionally push down the spinach and cheese to you don’t just roll it out the other end.  When you finish rolling, you will have the wider end of the breast on top.  This makes it easier to hold together.

Wrap baconNow wrap 2 slices of bacon around each of the stuffed chicken breasts.  Skewer the chicken breasts  through the ends of the bacon to keep them secure while cooking.  I used 2 skewers on each breast to make sure the bacon wouldn’t dangle into the grill.  Try to skewer one from tip to tip of the breast to keep your cheese from melting out and the other skewer side to side to keep the bacon in place.


To clean any raw chicken mess off your counter, use vinegar.  Just the plain white vinegar.  It kills germs on contact.  I keep some in a spray bottle under my sink and just spritz the counters, and even my sink.  I always hated using bleach.  Not only do I hate the smell of bleach, but if you splash it, then you’ve ruined your clothes. 

Grill on a medium to high heat for 30 minutes.  That’s 15 minutes on each side.  The bacon should be browned and the chicken thoroughly cooked, but moist.  Enjoy!

Grilled bacon wrapped chicken


Stuffing – use feta cheese and slices Calamata Greek olives
Stuffing – use sliced ham and cream cheese
Stuffing – use broccoli and cheddar cheese
(the possibilities are endless…)
Instead of grilling, you can bake or fry them, but instead of using skewers, maybe tie them with string.  Or maybe don’t tie them at all and just make sure you turn them gently.


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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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