Stuffed and Bacon Wrapped Chicken Breasts

 Bacon Wrapped Stuffed Chicken Breasts

These may not be super photogenic, but they are incredibly delicious.

These are DELICIOUS, so easy to make and freeze well. Boom! This is also the perfect dish for a smaller Thanksgiving group or an office fall potluck. Add some sweet potatoes, Brussel sprouts and cranberry sauce and you're done. Well...and pie.

When I make these, I make extra and freeze them. Wrap each one up in Press and Seal wrap and then place them all in a large zip lock bag. One is enough for 2 - 3 people if you have side dishes. You can always cut this recipe in half for a smaller amount. 


What You'll Need:

2 packages of boneless, skinless Chicken Breasts

Package of Bacon

For the stuffing, I don't use exact measurements. You're going to have to eyeball it a little. You can do this:

Two small packages of Martha White Yellow Cornbread Mix, prepared

Brioche Bread, a few slices

Chicken Broth

Yellow Onion, chopped

Several Celery ribs, chopped

Dried Cranberries

Toasted Pecans (chopped rough)

Diced apple or pear

Sage, Salt and Pepper

Wooden toothpicks

What You'll Do:

Start by preparing the stuffing. In a skillet like this Le Creuset Skillet, Non Stick Braiser, or Le Creuset Dutch Oven, sauté the chopped onion and celery until softened and remove to a large bowl. 

Crumble the cornbread and tear up the brioche and add to the bowl. Add some cranberries, a diced apple or pear, and some toasted pecans. Add enough chicken broth to make it all wet, but not soupy. It shouldn't be runny, as it needs to hold together a bit. Season with sage, salt and pepper. 

Butterfly the chicken breasts (cut in half horizontally so it's like you'll be filling a sandwich, but don't cut all the way through - leaving it attached on one side. So, like a taco on it's side). 

Place 2 or three slices of raw bacon down in a Roasting Pan or casserole pan (or on a big square of Press and Seal if you are freezing these). Then place the butterflied chicken breast on top of the bacon. 

Fill the chicken breasts with lots of stuffing and fold over. Wrap the bacon around the chicken and secure with a couple of toothpicks. If the stuffing is oozing out some, all the better.  Any leftover stuffing, gets put it in a small dish and baked alongside the chicken as a side dish. 

Pop in the freezer at this point or bake at 375 degrees until the bacon is good and done. About 30- 45 minutes depending on the size of your chicken. Enjoy!