Bacon Wrapped, Herbed Goat Cheese Stuffed Chicken Breast
American Kitchen

Bacon Wrapped, Herbed Goat Cheese Stuffed Chicken Breast

Bacon Wrapped, Herbed Goat Cheese Stuffed Chicken Breast

 

Ingredients:

4 Chicken Cutlets *(see note)
8 ounces Goat Cheese, mashed in a bowl till spreadable.
¼ cup chopped mixed herbs of choice (rosemary, thyme, oregano)
8 slices of bacon
Salt and cracked pepper to taste

 Equipment: American Kitchen Nonstick Baking Sheet, American Kitchen 12-inch Stainless Steel Skillet, Toothpicks for securing the chicken

 

*NOTE: You can find cutlets at most stores. They are basically chicken breasts cut in half or thinly sliced. If you can’t find them, you can slice a full sized chicken breast in half (lengthwise) and continue with the instructions below.


Directions:
1. Preheat the oven to 375 F. Lay the bacon out on a baking sheet and bake for about 10 minutes, then remove from the oven and let cool. NOTE: You don't want it to brown, but you do want it cooked through and still flexible. While it’s cooking, prepare the chicken.

2. Place the cutlets on a cutting board or baking sheet, cover with plastic wrap and use a meat tenderizer (or rolling pin) to pound the chicken and flatten it some. Focus on making the cutlet even in thickness all around, but don't let it get too thin or it will tear while rolling later on. Leave covered and let sit while you prepare the rest of the ingredients.

3. Season the chicken with salt and cracked pepper, then spread a generous amount of goat cheese on each cutlet. Don’t quite spread it all the way to the edges or it will squish out when rolling the chicken. Sprinkle about 1 tablespoon of herbs evenly over the goat cheese on each cutlet, then season with a little more salt and pepper.

5. Start rolling the chicken up from narrow end, keeping it a decently tight roll (it’s fine it some of the cheese squeezes out). Place it seam side down on a cutting board or wax paper. Season once again with some salt and pepper. Now take the bacon and wrap each rolled cutlet with two strips of bacon. Secure with toothpicks as needed.

6. Place the chicken with toothpick sides up, in your 12-inch stainless steel skillet (if you have a round baking rack that fits, you can elevate the chicken rolls, but you don't need it.) Bake in the oven (at 375F) for around 30 minutes then broil for another 5 minutes to really crisp up the bacon. Watch it carefully while it’s broiling because bacon can burn fast. Rotate as needed if your oven heats unevenly.

7. Remove from oven and let the chicken res for 5-8 minutes before serving!


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