Bacon and Cheese Stuffed Chicken
This dish combines seasoned chicken breasts with bacon and a creamy, cheesy topping, all baked to perfection.
Ingredients
- 4 count chicken breasts
- 5 g salt
- 5 g black pepper
- 5 g paprika
- 2 tablespoon olive oil
- 200 g cheese, shredded
- 150 g heavy cream
- 1 count egg
- 2 tablespoon parsley, chopped
- 4 count bacon rashers
- 2 tablespoon olive oil
- 100 g cheese, shredded
- oregano to taste
Method
- 1
Prepare the Chicken: Make a lengthwise cut down the middle of each chicken breast, being careful not to cut all the way through.
- 2
Season both sides of the chicken with salt.
- 3
Season both sides of the chicken with black pepper.
- 4
Season both sides of the chicken with paprika.
- 5
Drizzle with olive oil and rub the seasonings all over the chicken to coat evenly.
- 6
Make the Topping: In a medium bowl, combine 200g of shredded cheese.
- 7
Combine heavy cream.
- 8
Combine one egg.
- 9
Combine chopped parsley.
- 10
Mix thoroughly until well combined.
- 11
Assemble the Dish: Grease a baking tray with 2 tablespoons of olive oil.
- 12
Place the seasoned chicken breasts on the tray.
- 13
Lay one rasher of bacon inside the slit of each chicken breast.
- 14
Spoon the cheese and cream mixture evenly over the top of each chicken breast.
- 15
First Bake: Bake in a preheated oven at 180°C (356°F) for 40 minutes.
- 16
Add More Cheese: Remove the chicken from the oven and top with the remaining 100g of shredded cheese.
- 17
Sprinkle with oregano to taste.
- 18
Second Bake: Return the chicken to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
- 19
Serve: Carefully remove the chicken from the baking tray and serve immediately.
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