Best Muenster Bacon Stuffed Chicken Breast Recipes
MUENSTER-BACON STUFFED CHICKEN BREAST
This is an awesome recipe that incorporates some of my favorite foods! This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!
Provided by Nikki Johnson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 3
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
- Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
- Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
- Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.
- When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.
Nutrition Facts : Calories 698.3 calories, Carbohydrate 30.7 g, Cholesterol 288.1 mg, Fat 33.3 g, Fiber 2.5 g, Protein 65.9 g, SaturatedFat 15.4 g, Sodium 2853.1 mg, Sugar 3.7 g
MUENSTER-BACON STUFFED CHICKEN BREAST
"This is an awesome recipe that incorporates some of my favorite foods! This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!"
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
- Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
- Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
- Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.
- When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.
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