Bacon and Mozzarella Stuffed Chicken

 

This is one of those meals that you bring to the table and watch everyone’s jaw drop.  I call it one of my ooooh and ahhhhh recipes because that’s exactly what you hear.  I’m a big fan of stuffing chicken…. There are so many things that go perfectly with it…. Especially cream cheese mixed with Mozzarella and bacon.  OMG. 

Bacon and Mozzarella Stuffed Chicken

4 boneless skinless chicken breasts 

2 eggs 

1 cup seasoned bread crumbs 

1/2 cup parmesan cheese, finely grated 

1 teaspoon garlic powder, divided

1/2 cup all-purpose flour 

8 ounces cream cheese, room temperature

5 slices cooked bacon, crumbled 

1 cup shredded whole milk mozzarella cheese 

  

Preheat oven to 350 degrees.  Grease an 8 x 8 baking dish or spray with non-stick cooking spray.  Lay a chicken breast flat on a cutting board and find the thickest side. 

Using a sharp knife, slice into the middle of the thick side and cut toward the thinner part at the ends.  Do not cut all the way through.  

You want to just butterfly or open the breast enough to stuff it.  Lay the sliced chicken breasts out flat.

 

In a medium sized mixing bowl, combine the cream cheese, the remaining teaspoon of garlic powder, mozzarella cheese and the crumbled bacon.  Mix until everything is combined well.

Spoon cream cheese mixture on to your chicken, spreading out to cover entire half of breast. 

 

Then fold the breast over the mixture and close.

Get your dredging station ready with 4 shallow bowls large enough to dredge the chicken.  In the first bowl you want to whisk your eggs and set aside.  In a second bowl, combine your seasoned bread crumbs, the Parmesan cheese, and 1 teaspoon of garlic powder.  In the third bowl add your flour and nothing else.

  

Roll each breast in flour and shake off excess. Then dip each stuffed breast carefully in the egg mixture. 

 

Roll each chicken breast into the breadcrumb mixture and place in a baking dish.  

 

Bake for 30-45 minutes (time will vary based on the size of chicken breast).  Temperature will be 165 degrees when done.

 

















Sprinkle some mozzarella cheese on top of baked chicken and sprinkle some crumbled bacon and put back in the oven for a few minutes until cheese is melted.

  



















TO STORE LEFTOVERS:  Leftover chicken can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.


























 To reheat, simply wrap in aluminum foil and bake on low heat until warmed through.






















Serve and enjoy!  

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