Bacon-Wrapped Chicken Breast with Provolone Cheese Stuffing

I am a lover of chicken breast. I gladly pay the additional .89 cents that the Colonel charges as it’s the only part I eat. The thing with cooking it though is, like pork chops or steak, one has to find the happy medium between cooking it too well that you end up with leather and preparing it underdone that you risk contracting food-borne illnesses. My solution? Bacon! Wrapping chicken breast in strips of bacon allows it to cook adequately while sealing in moisture. The fat rendered from the bacon seeps through the meat imparting wonderful flavor. While you’re at it, stuff the breast with provolone and every slice will be one creamy, gooey suprise! Take one bite and you’ll be a fan for life. You’ll also be glad to know that this bacon-wrapped chicken dish freezes well and can be thrown in the oven for a meal that’s ready in 40 minutes.

Makes 4 Servings

4 (around 3 to 4 oz each) boneless chicken breast
8 strips bacon
4 slices provolone cheese, or 1/2 cup shredded
1/4 tsp fresh parsley, finely chopped
1/4 tsp red pepper flakes
salt and pepper

Split the chicken breast horizontally to fillet. Season with salt and pepper to taste.

Layer provolone on one side of the breast and fold over the other side to enclose. Wrap each roll with two slices of bacon.

Combine red pepper flakes and fresh parsley. Sprinkle on top of chicken.

Place in an oven-proof dish and bake uncovered at a 350 F until bacon turns slightly pink, around 10 to 15 minutes. Increase heat to 400 F and continue to bake until bacon crisped and juices run clear when chicken is pierced, around 20-25 minutes. Slice and serve hot.

TIPS:
1) Try cream cheese mixed in with your favorite herbs in place of the provolone.
2) Increase deliciousness by spooning a dollop of bernaise sauce on top!

 

Chicken and Poultry Recipes in The CookMobile Archive:

Chicken Teriyaki

 

 

 

Chicken Curry