Honey Bacon Wrapped Stuffed Chicken Breasts

Indulge in the exquisite delight of honey bacon wrapped stuffed cream cheese and herb chicken breasts, a dish that harmoniously marries savory and sweet flavors.

Each succulent chicken breast is generously filled with a rich blend of creamy cheese and aromatic herbs, creating a luscious filling that tantalizes the taste buds.

The crispy bacon encasing the chicken adds a delightful crunch, while the golden brushed on honey enhances the overall experience with its natural sweetness, creating an irresistible glaze.

Perfect for a cozy family dinner or an impressive gathering, this dish not only satisfies the palate but also offers a feast for the eyes, making it a true centerpiece.

Whether served with a side of roasted vegetables Roasted Root Vegetables With Brussels Sprouts And Bacon, or a fresh salad, like this Arugula Cherry Salad with Goat Cheese & Candied Pecans, every bite delivers a symphony of flavors that will leave you and your guests craving more.

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Honey Bacon Wrapped Stuffed Chicken Breasts

4 boneless skinless chicken breasts *See Cook’s Notes

4 oz cream cheese, room temperature

1/2 cup mascarpone cheese

2 tablespoons parmesan cheese

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon dill

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

12 slices thin-cut bacon *See Cook’s Notes

2 tablespoons warm honey

For the Sauce:

3/4 cup chicken broth or white wine to deglaze the pan

2 tablespoons butter

2 tablespoons all-purpose flour

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Cook’s Notes

Chicken Breasts

The size of the chicken breast (boneless, skinless) will depend the temperature and how long to cook them.

12-ounce chicken breasts, bake or roast at a hot temperature, 400 degrees for 20-25 minutes. Internal temperature should reach 165 degrees.

4-6 ounce chicken breasts bake or roast at 350 degrees for 25 to 30 minutes. Internal temperature should reach 165 degrees.

Bacon

To crisp up the bacon:

3 minutes before chicken is done, raise the oven rack with sheet pan to the broil position and broil until crisp, about 3 or 4 minutes.

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Preheat oven to 400 degrees.

Cut a long pocket in the thick side of each chicken breast, be careful not to cut all the way through.

In a medium mixing bowl, combine the cream cheese, mascarpone, spices and mix until well combined.

Stuff the pockets of the chicken breasts, about 1/4 cup each.

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Wrap three bacon slices around each chicken breast to cover the chicken completely. Place the bacon wrapped, stuffed chicken breast on a rimmed sheet pan and brush the bacon with warmed honey. 

Transfer the sheet pan to the oven and bake for 20 to 30 minutes, depending on size. 

When there is still 3-5 minutes of remaining baking time and only if the bacon is not crisp enough, raise the rack with the sheet pan and engage the broiler unit. Broil until desired crispness. 

Transfer tray from the oven and place chicken breasts onto a serving platter and allow to rest while preparing the sauce.

For the Sauce:

Set the sheet pan across two stove burners and heat until the drippings get hot. Add a little of the chicken stock or white wine and loosen the stuck on bits with a spatula.

In a small saucepan, melt 2 tablespoons butter and stir in 2 tablespoons of flour. Cook for 1-2 minutes then add the drippings from the baking sheet and the remaining chicken stock or wine. Cook and stir for another 2 minutes. 

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Spoon the sauce over the chicken breasts and garnish with dried parsley. 

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Try These Chicken Stuffed Favorites

• Smoked Bacon & Ricotta Cheese Stuffed Chicken Breasts
• Stuffed Chicken Breasts With Sun-Dried Tomatoes & Goat Cheese
• Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

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