Cheese Stuffed Bacon Wrapped Chicken

Cheese?  Good.  Bacon?  Good.  No further explanation needed for this one.

6 chicken cutlets
cheese of choice (white cheddar, mozzarella, provolone, etc.)
15 strips of bacon
garlic salt
black pepper

  1. Preheat oven to 375.  
  2. Lay one chicken cutlet flat on a cutting board.
  3. Season chicken by sprinkling with garlic salt and black pepper on both sides.  
  4. Top chicken cutlet with cheese.  I was lazy and used already sliced cracker cuts.  I imagine that Kraft singles would work well also.  You can slice your own or use shredded cheese if you like.  
  5. Roll chicken and cheese into a tight spiral.  
  6. Wrap chicken spiral with one piece of bacon top to bottom, then another piece left to right, trying to seal any holes where cheese might ooze out during cooking.  If needed, use a third piece of bacon.  
  7. Tie bacon wrap closed with kitchen twine.  
  8. Bake for 20 minutes, or until chicken is done.  
  9. Serve hot.  Enjoy!  


  • The cracker cuts were a little bit hard to work with because they kept crumbling apart.  I think that I will definitely try this with Kraft singles in the future.  
  • Make sure to season the chicken liberally.  Otherwise it will come out tasting pretty bland.  
  • Chicken cutlets are much easier to work with because they are thinner than chicken breasts.  If you can't find them you can get chicken breasts and pound them to 1/4 inch thickness with a meat mallet.  

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