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Bacon wrapped potato and cheese stuffed chicken breasts
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5 from 1 vote

Bacon Wrapped Potato and Cheese Stuffed Chicken Breasts

Juicy, bacon wrapped, potato and cheese stuffed chicken breasts, loaded with flavor, and requiring only 4 ingredients and 10 minutes of hands on time. This is the perfect dinner for busy school nights.
Prep Time10 minutes
Cook Time40 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Bacon, stuffed chicken, stuffed chicken breasts
Servings: 8
Calories: 359kcal

Ingredients

  • 2 lb Boneless Skinless Chicken Breasts approximately 4 large chicken breasts
  • 8 -12 pieces Bacon thinly sliced
  • 15 ounces READ German Potato Salad with sauce
  • 8 slices Sharp Cheddar Cheese
  • Fresh ground pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Using a sharp knife, slice a pocket or slit into each chicken breast, and fold the breast open.
  • Place two slices of sharp cheddar cheese into the pocket, then spoon 4 ounces READ German Potato Salad (with sauce), onto the cheese, so when the breast is folded over there is cheese on either side of the potatoes.
  • Fold chicken over and closed so the cheese and potatoes are inside the pocket.
  • Then take 2-3 slices of bacon and completely wrap the stuffed chicken breast in bacon, tucking lose ends on the underside of the chicken.
  • Spray a baking dish with non-stick spray or coat with cooking oil, and place bacon wrapped chicken into the tray.
  • Bake for approximately 40 minutes at 400 degrees F, until the internal temperature of chicken reaches 160 degrees F.
  • Switch oven over to Broil on high (500 degrees), and broil 2-3 minutes to crisp up the bacon.
  • Check the internal temperature, it should be at 165 degrees F.
  • Remove from oven, and let rest 5 minutes, then serve.

Notes

Each chicken breast serves 2.
If chicken breasts are smaller, and you have 8 instead of 4, then place only one slice of cheese between each breast, and 1 Tbs or so of the READ German Potato Salad. Then wrap in bacon (you will likely need additional bacon). Check internal temperature at 30 minutes, as smaller chicken breasts will cook faster.
Use thin sliced bacon, as it will crisp up better, a thick sliced bacon will take longer to cook to crisp and can dry out your chicken.
Use an instant read meat thermometer to check internal temperature of chicken and cook to 165 degrees F.

Nutrition

Calories: 359kcal | Carbohydrates: 3g | Protein: 34g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 118mg | Sodium: 510mg | Potassium: 521mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 1mg