Triple Cheese Stuffed Chicken Wrapped in Bacon is a definitive chicken supper. Prepared in a BBQ coat, this stuffed chicken formula couldn’t be even more a treat on the off chance that it attempted!
I know, I can’t help myself. Is there any requirement for a cheddar stuffed chicken bosom enveloped by bacon? By no means. Is it the most mouthwateringly tasty thing on earth. Abso-cracking lutely YES 🤤
You can truly utilize any cheddar you need to frankly, yet for me this combo works consummately. You get that exemplary cheddar pull impact with the mozzarella, a smooth velvety surface with the cream cheddar and the foundation of the entire dish with a pleasant sharp cheddar.
Ingredients:
- 4 Chicken Breasts
- 16 rashers Streaky Bacon
- 150g / 5.3oz Cream Cheese
- 1/3 cup / 75g Cheddar, grated
- 1/3 cup / 75g Mozzarella, shredded
- 1/4 cup / 50g BBQ Sauce
- 1/4 tsp Garlic Powder
- Smoked Paprika
- Salt & Pepper, to taste
- Olive Oil, for frying
- 16 Toothpicks
Instructions:
- In a bowl, combine your cream cheese, cheddar, mozzarella, garlic powder and a pinch of salt and pepper. Place in the fridge until needed.
- Slice a pocket in the sides of each of your chicken breasts. Cut as far as you can without slicing right through, creating as much room as possible for the filling. Season all sides with a sprinkle of smoked paprika, salt and pepper.
- Evenly divide your filling and place in the pocket of each breast. Wrap in bacon then fasten the opening with 3-4 toothpicks.
- Fry over high heat for a few minutes to crisp the bacon, ensuring you sear all sides.
- Brush with BBQ sauce and bake in the oven at 200c/390f for 15mins, reglaze, then bake for another 5mins or until no longer pink.
Notes:
- Frying before baking – You won’t get crispy bacon by just baking it, especially because you’ve just glazed it in BBQ sauce. It’s important to fry over high heat to get the best colour on the bacon and to ensure the filling doesn’t leak out. Cooking it over low or medium will take too long for the bacon to take on colour and warm the centre too much, allowing it to melt and seep out.
- Cold Filling – Try and keep your cheese cold right up until the point you stuff the breasts. This will decrease the chances of your filling pouring out too early.
- Baking Time – Timings will depend on the size of your chicken breasts, so just be vigilant after 15 mins and ensure you chicken is white throughout and piping hot.
- Calories – Based on using 1 tsp olive oil for frying.
