Bacon Wrapped Stuffed Chicken Breast

by Patti on February 27, 2013 · 4 comments

You know what I like most about this picture?  I like that there is large portion of people I know that would say, “I don’t know what that is, but it’s wrapped with bacon, so it must be good.”  This  particular piece of meat wrapped in bacon is a chicken breast.  I actually did two different types of stuffed chickens today – and I will give you the recipe to both, but today’s  focus will be on the bacon wrapped chicken breast.  One of the reasons I wanted to focus on this one(besides the fact that it’s bacon) is that because it’s wrapped, it’s an easier stuffed breast.  So if you’re going to try a stuffed chicken breast for the first time, this would be a good start.

Stuffed chicken 6

Stuffing things can be scary – I totally get it.  It looks like it would be hard.  But if you picture the meat you’re stuffing as a some sort of child’s craft – like a piece of playdoh, then it really just becomes a fun thing to do.  A fun thing to do, and a yummy thing to eat – bonus.

Stuffed chicken 1

For these stuffed chicken breasts, we decided to try it two ways:  bacon wrapped and not bacon wrapped.  We did bacon wrapped, because, well, how could bacon wrapped ever NOT be good?  And one not bacon wrapped chicken breast because of

 A.  Health purposes

B.  to make sure it worked if it wasn’t wrapped

C.  Not everything HAS to include bacon.  At least, not when you’re on a diet kick, which I am right now – sorry Kev.

Stuffed chicken 4

As you can see from this picture, my secret is toothpicks.  It doesn’t matter how many you use, as long as you get them all out.  As the meat cooks, it will seal the sides together and then when the toothpicks are removed the stuffing stays inside the meat.  It’s really quite remarkable.  So if you’re not using bacon, then toothpicks are the way to go.

Stuffed Chicken 3

I have a funny story about this.  We did this “cook day”  and we had yet to  do something stuffed.  Everyone was a little nervous as to how this was going to turn out.  I’m not sure why I was so sure it would be fine, but I was.  Maybe because I really do think of food as play time, and I’ve made some bizarre things with my kids over the years, and I just somehow knew this was going to work.  Anyway, we went about our business, and as you can tell from the pictures – it worked!  And it was delicious, and now I have found a new way to concoct things, which is very exciting.

Stuffed chicken 5

Anyway, the very next weekend we had a competition that had a “mystery meat”, which means you are given the meat the day of the competition and are expected to prepare it in such a way to place well in this category.   It also means you should bring everything you may possibly use for any variety of meat – just in case.  I JUST SO HAPPENED to have the exact things i needed to stuff meats – cheeses, sundried tomatoes, mushrooms – just yummy goodness.  So I brought it all – just in case.  Be, be, be prepared, right?

Stuffed chicken 7

We were given the mystery meat – a turkey tenderloin.  My first thought – cut that bad boy up, and let’s stuff that thing!  We just did it last week, this is perfect!  So we did, and we added all kinds of bells and whistles to it, and it turned out absolutely amazing..we placed in the Top Ten amazing.

Stuffed chicken 8

Now that you know the secret to how to stuff things – the possibilities are endless.  It’s very likely we may end up with yet another category – “Stuffed meats” .  Not only can we stuff chicken breasts with hundreds of different combinations, but as you know now, turkey tenderloins stuff remarkably well.  Beef tenderloin would be amazing stuffed.  Maybe even burgers?  My mind is racing with ideas.  If you have some unique stuffing recipes or ideas, please let me know!  I’d love to try some out, and maybe even feature them!

Bacon Wrapped Stuffed Chicken Breast

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Bacon Wrapped Stuffed Chicken Breast


  • 2 large boneless skinless chicken breasts
  • 1 garlic clove - minced
  • 2 tablespoons sundried tomatoes, minced
  • 2 tablespoons chopped artichokes
  • 1/4 cup of red onion
  • 2 tbn olive oil
  • Sliced Gouda cheese


  1. Slice the chicken breast in half so that you can fan it out into two pieces. Make sure to leave one side of the breast intact.
  2. Combine all other ingredients in make filling.
  3. Spread the filling on the chicken chicken breast It should fill it, but not completely overflow it.
  4. Close the breasts back up - either with toothpicks or bacon. If you wrap it with bacon, I still used a few toothpicks to keep the bacon on the chicken.
  5. Smoke at 250 for 45 minutes to an hour.
  6. Make sure to take the toothpicks out before serving!

Leave a Comment

{ 4 comments… read them below or add one }

Matt September 27, 2013 at 6:29 pm

Do you brine these or do they cook fast enough that you don’t need to? Also concerned a brine with bacon would be too salty…thoughts?


Kevin September 30, 2013 at 6:33 pm

I almost always brine chicken – or at least marinate. Especially with skinless, boneless breasts – I think they need it. I didn’t find there to be an issue with salt in this recipe. I thought it turned out great!


Frank January 18, 2015 at 6:46 am

My dumb question of the day. If you brine, would you leave the breast whole or
slice and then brine?


Kevin January 18, 2015 at 12:49 pm

Frank – to be honest, I’m not sure it makes much difference! It would be an interesting experiment to do both ways, but when I brine, I almost always brine the whole chicken breast.


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