Stuffed Chicken Breasts
Ingredients
- Boneless skinless chicken breasts
- Ham or prosciutto
- Thinly sliced bacon
- Swiss cheese
- Chicken seasoning
- Romaine lettuce
- Lemon juice
- Croutons
- Parmesan cheese
- Bacon bits
- Dijon mustard
- Caesar dressing
Instructions
- Start by arranging your ingredients for the chicken. Remembering that raw chicken can make you very ill, so you’re going to want to have everything laid out and prepped before you start handling the chicken. That way after you’re done assembling the breasts, you can just wash your hands, cutting boards and knives without needing to worry about contaminating your other packaging, or multiple hand washings.
- Thinly slice enough ham or remove enough prosciutto to fill however many breasts you are making. Slice your swiss cheese and remove 2-3 pieces of bacon for each breast. Set those aside. Spray down your baking tray with some no stick.
- Slice the breasts down the middle lengthways and trim off any leftover fat. Add your ham and cheese, keeping the cheese wrapped with the ham so it doesn’t all melt out during cooking. Close up the breasts again. You could opt to seal them with toothpicks. Lightly sprinkle some chicken seasoning on the top.
- Wrap the breasts with the bacon and leave the open ends of the bacon underneath the breast to keep it from falling off. Depending on the size of the breasts, you may want to cut the bacon strips in half.
- Place the breasts into your already sprayed-down tray and put into a preheated oven at 350F for 25-35 minutes. Remember that chicken needs to be cooked to an internal temperature of at least 165F (74C) to be safe.
- Slice your romaine lengthways first and then sideways into about 1 inch pieces. Wash thoroughly. A salad spinner is perfect for this and a great tool for any kitchen. Alternatively you can use a colander.
- In a large mixing bowl, squeeze on some lemon juice and toss the lettuce. This will help the parmesan stick to the lettuce. Add a few tablespoons of parmesan, your croutons and bacon bits. Toss this all again. Always use wooden spoons to toss salads, never use metal spoons as they bruise the lettuce.
- Squeeze in some dijon mustard and liberal amounts of caesar dressing. Toss this all again so the dressing and mustard get evenly distributed. Store in the fridge until the breasts are finished cooking to keep the lettuce nice and crisp.
Notes
These quick and tasty stuffed breasts are easy to do any night of the week
When my wife and I were both working full time jobs, we would routinely rely on M&M’s to feed us. In fact, we’d probably go through more of that than actually properly cooking for ourselves during the week. One of our favourites was their stuffed chicken breasts.
When Covid hit and they closed their store for weeks on end, I decided to start making my own again at home. We’ve tried different kinds: ham and swiss, broccoli and cheddar, italian parmesan using pasta sauce, peppers, mushrooms, onions, ground beef and parmesan. They’re all so good!
As with everything, you can get as fancy as you like, or just keep it simple. I kept this one quite simple. You could slice the breasts and use a meat hammer to flatten them, then load up your toppings and tightly roll them into a log, like a traditional cordon bleu.
I opted to just slice the breasts, fill and wrap with thin bacon. I’ve been thinking about doing this for a while and the other day at my favourite grocery store they had family packs of chicken breasts on sale for very cheap. I knew that was my sign to show you how to do my favourite.
Bacon-Wrapped Ham & Swiss Stuffed Chicken Breasts
These took me about 15 minutes of prep time and about 30 minutes of cooking time. I opted for a simple caesar salad as a side. All in all, these landed on our dinner table at a little over $7 a plate and were so good!
