Stuffed Bacon Cream Cheese Chicken


Spending money on ready-made food and ingredients can be one of the largest expenses in your budget.

My household has the mainstays that are generally budget-friendly, tasty meals that don’t make you feel deprived in the slightest.

I’m sharing my cost-effective go-to recipes that both couples and families will enjoy.


This is my variation on a dish that can be cooked using different types of proteins.

Think chicken, pork chops, beef. I have yet to try this on tofu, but I’m thinking it would go nicely.

Stuffed Bacon Cream Cheese Chicken – yes, it’s as tasty as it sounds!

There are two keys to making this dish really delicious.

#1 – Remember to season the chicken. You can use your favorite chicken seasoning. If you are like me, salt and pepper will do the trick!

#2 – Let the Maillard browning method take over! Give the food adequate heat, leave it alone to cook, and if the type of food doesn’t have natural oils that will disperse – add a small amount of butter or oil to the cooking process. For this recipe, I use olive oil, but use whatever you have handy!

• Stuffed Bacon Cream Cheese Chicken •

stuffed bacon cream cheese chicken

Stuffed Bacon Cream Cheese Chicken

A delicious meal sure to become a staple!  Best time to enjoy: At nights during the week

Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 1 Spinach bag $2.50
  • 1 bunch Green onion $1.25
  • 1 Red onion $1.25
  • 8 Chicken breast* $13.46
  • *Thick pieces are better, but thinner pieces can be pounded out and folded over.
  • 2 strips Bacon $2.50 (whole package price)
  • 8-12 oz. Cream cheese $2.50 (I used 8 oz. for my recipe)
  • 1 bottle Garlic powder seasoning $2.50 (one-time cost, will last a long time)
  • ___________________________
  • Total $25.96
  • Cost per Serving $3.24

Instructions

Prep:

    ______________________________________________

    1. This method will prep all of the meat at one time – have a container to store the chicken.

    2. Pull the cream cheese out of the fridge and let it soften for 10-15 minutes.

    3. Cook the bacon.

    4. Dice the red and green onions.

    5. Chop the cooked bacon into small pieces.

    6. Combine the cream cheese, green onion, red onion, bacon, 1 tbsp. garlic powder seasoning and 1 tsp. salt and mix thoroughly.

    7. Prep the chicken by rinsing and patting it dry.


    How to prepare the chicken two ways:

      ______________________________________________

      1. If using thick chicken breasts:

        Butterfly the chicken by slowly (and carefully) cutting lengthwise, but do not cut all the way through.

        -OR-

      2. If using smaller chicken breasts:

        Put each piece of chicken between saran wrap and pound to ½ inch thickness so that it can be folded.


      Stuff the chicken:

        ________________________________________________

        1. Spoon the cream cheese mixture into the chicken breasts and place a handful of spinach on top of the mixture.

        2. Fold the chicken over and secure it with toothpicks.

        3. Repeat until complete.


        Cooking:

          _______________________________________________

          1. The chicken can be cooked all at once, or you can store the prepped chicken to be cooked daily as needed.

          2. Place a small amount of butter or olive oil in a pan over medium heat.

          3. Make sure to season the chicken by adding salt and pepper to the breasts before cooking. If there is a different seasoning that you prefer for chicken, use that.

          4. Once the pan is hot, add the chicken breasts and let them cook until maillard+ on one side and then flip – about 6-7 minutes per side (or until cooked all the way through).


          Serving:

            ________________________________________________

            1. Serve the chicken with sides of your choice. I oven-roasted some Brussels sprouts as seen in the photo. Simply slice up the veg and toss it with a little bit of salt and olive oil. Put it in the oven at 425 degrees for 20 minutes.

            Recipe Notes

            +Maillard is a flavor-inducing reaction – much like caramelization. The food will get a brownish, caramel color if you let it sit on the heat and don’t keep flipping it. This adds a lot of flavor! Just be careful not to overdo it, as this is often referred to as “burnt”!

            Enjoy, and share your thoughts if you try this recipe!

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