This recipe for bacon wrapped stuffed chicken breast with roasted potatoes and zucchini is a quick and easy one pan meal that's sure to please any crowd! The chicken is stuffed with a an incredible combination of three cheeses, garlic and herbs.
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Bacon Wrapped Stuffed Chicken Breast (One Pan Meal)

This recipe for bacon wrapped stuffed chicken breast with roasted potatoes and zucchini is a quick and easy one pan meal that's sure to please any crowd! The chicken is stuffed with a an incredible combination of three cheeses, garlic and herbs.!
Course Main Course
Cuisine American
Keyword bacon wrapped chicken, bacon wrapped stuffed chicken
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 515
Author Sara Welch

Ingredients

  • Cooking spray
  • 4 boneless skinless chicken breasts
  • 2 ounces of cream cheese softened
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons finely chopped parsley
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 8 slices of bacon
  • 1 pound of small new potatoes halved (can also use regular sized potatoes cut into 1 inch pieces)
  • 2 medium zucchini quartered lengthwise and cut into 1/2 inch pieces
  • Optional garnish: chopped parsley

Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  • Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
  • In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste.
  • Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Use toothpicks to seal the pockets shut.
  • Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
  • Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper.
  • Place in the oven and bake for 20 minutes. Remove the pan from the oven and add the zucchini, season the zucchini with salt and pepper to taste.
  • Return the pan to the oven and bake for an additional 20 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy.
  • Serve immediately, with chopped parsley as a garnish if desired.

Nutrition

Calories: 515kcal | Carbohydrates: 24g | Protein: 37g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 129mg | Sodium: 571mg | Potassium: 1269mg | Fiber: 3g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 43.9mg | Calcium: 138mg | Iron: 2.1mg