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Herb-Stuffed, Bacon-Wrapped Chicken Breast Recipe

The Spices and Bacon Give this Dish Its Distinctive Flavor

Copyright © ; all Rights Reserved; Author’s Google profile; Posted December 11, 2012

Herb-stuffed bacon-wrapped chicken ready for the oven; photo courtesy Shannon Smith


Who doesn’t love bacon? Who doesn’t love chicken and fresh herbs? Well, this dish has it all. It’s also versatile; you can slice it thick for a main course or slice it thin for appetizers.

Ingredient List

Note: This list is for making 2 breasts; adjust the ingredients for more.

  • 2 large boneless chicken breasts
  • 8 slices smoked bacon
  • 1 1/2 cup bread crumbs
  • 1/8 cup chicken broth
  • 1/8 cup white wine
  • 2 tsp chopped fresh rosemary
  • 2 cloves chopped garlic
  • 1 tsp grated lemon zest
  • 1/2 tsp ground pepper
  • 2 tsp chopped fresh oregano
  • 1/2 tsp kosher salt (optional; bad idea if you have hypertension)

Chicken Preparation

Bacon placed under chicken ready wrapping; photo courtesy Shannon Smith

  1. Preheat the oven to 350 degrees.
  2. Butterfly the chicken (slice it through the center almost all the way, so you can open it like a book).
  3. Pound it to a uniform thickness with your kitchen mallet.
  4. Combine the dry ingredients in a mixing bowl.
  5. Pour in the broth and mix well.
  6. Spoon the mixture onto the chicken breast and spread it out, as if it were tomato sauce on a pizza.
  7. Roll the chicken into a cylinder shape.
  8. Arrange the bacon slices under the cylinders at an angle.
  9. Weave them around the cylinder.
  10. Secure it with butcher’s twine or wooden toothpicks.
  11. Place on a roasting pan and bake for approximately 80 minutes; core temperature should be 165°.
  12. Remove, let it rest for 15 minutes, and consume heartily.

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