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Stuffed chicken breast wrapped in bacon how to#

Everyone was a little nervous as to how this was going to turn out. We did this “cook day” and we had yet to do something stuffed. You could also baste the crisped bacon with barbecue sauce after if has finished cooking If you go this route make sure the rub is low salt as there is already plenty of salt in the bacon. Tip #3: You can add another level of flavor by seasoning the bacon with a sweet heat dry rub. Thin cut bacon will wrap easier, cook more evenly and get crisper than thick cut bacon. This might sound crazy but the cheaper the bacon is the better it will work for this recipe. Tip #2: Make sure you are using thin cut bacon to wrap the chicken. Tip #1: You can jack up the flavor and moisture of the chicken breasts by soaking them in a brine or Italian dressing for an hour after you have split the meat open. There are several ways that you can take this recipe and boost it up to new levels. Tips to Make This Extraordinarily Delicious This is about as long as it takes to cook as our smoked bacon wrapped chicken thighs. The chicken is done when the center reaches an internal temperature of 165F. Start checking the internal temperature of the chicken after 45 minutes. You do not want the dripping bacon grease to get into the body of the smoker by the fire pot. If you smoke these in your pellet grill then make sure the chicken is directly over the grease drain tray. I would suggest using apple or maple wood pellets for a light smoke flavor. This would be a great recipe for your pellet grill (Traeger, Pit Boss, Z grills). We smoked these on our Weber Performer with indirect heat at 250F for about an hour. if you cook these at high heat then the bacon is going to get overcooked before the stuffing gets a chance to warm through and reach food safe temperatures. You really want to use a low temperature when cooking these to allow time for even cooking.

Stuffed chicken breast wrapped in bacon how to#

How to Cook the Bacon Wrapped Chicken Breasts? You could also stuff the breast with ham and Swiss cheese like we did for this amazing Smoked Chicken Cordon Bleu!Īnother all time fan favorite is to stuff the breast with jalapenos and cream cheese like we did for these Smoked Chicken Bombs! For this cook we used a combination of garlic, sundried tomatoes, artichokes, red onion and gouda cheese.

Your choices for stuffing are just about endless.

Wrap the closed breast with bacon and use toothpicks to secure the bacon in place.īy the way, we tried making this dish without wrapping the breast in bacon and, while it was still tasty, was nowhere near as good as the bacon wrapped version.

Fold the breast close on top of the stuffing.

Place the stuffing ingredients on one side of the exposed meat.

Do not cut the breast completely in half.

Slice a boneless, skinless chicken breast lengthwise to open the meat.

Here is how to get started on this easy recipe: A fun thing to do, and a yummy thing to eat – bonus. But if you picture the meat you’re stuffing as a some sort of child’s craft – like a piece of playdoh, then it really just becomes a fun thing to do. Stuffing things can be scary – I totally get it. You know what I like most about this picture? I like that there is large portion of people I know that would say, “I don’t know what that is, but it’s wrapped with bacon, so it must be good!”Īnd they would be right! This is a bacon wrapped stuffed chicken breast and it was delicious!