Description
Enjoy crispy Chicken Bacon Wraps filled with creamy cheddar and tender chicken, all wrapped in savory bacon. Perfect for any occasion, these delicious wraps are sure to impress your family and friends!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 slices of bacon
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
- In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
- Spread a generous spoonful of the cheese mixture over one side of each chicken breast, leaving space around the edges.
- Lay two slices of bacon side by side, slightly overlapping. Place the chicken breast, cheese side up, on top of the bacon.
- Roll the chicken breast up tightly, wrapping the bacon around it completely. Secure the ends with any leftover bacon if needed.
- Repeat for the remaining chicken breasts.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Place the chicken wraps seam side down in the skillet and sear for 3-4 minutes on each side until the bacon is crispy and golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Remove from the oven and let the chicken wraps rest for 5 minutes before slicing.
- Garnish with freshly chopped parsley and serve with your favorite dipping sauce.
Notes
- For added flavor, consider marinating the chicken beforehand.
- Substitute turkey bacon for a lighter option.
- Leftover filling can be used as a spread on crackers or toast.
- Experiment with different cheeses or spices for variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes