Bacon Wrapped Stuffed Chicken with veggies
Variations: 1. Stuffing: Try adding other flavors to the stuffing such as chopped spinach, sun dried tomatoes, or zucchini shreds. 2. Vegetables: In addition to the potatoes, add other veggies such as carrots, broccoli, or cauliflower. 3. Potatoes: Swap out the red potatoes for sweet potatoes or even cubed butternut squash.
Ingredients
| 4 | Chicken breasts |
| 2 ozs | Cream cheese |
| 1⁄4 cup | Cheddar cheese |
| 1⁄4 cup | Mozzarella cheese |
| 2 tsps | Parsley |
| 1⁄4 tsp | Garlic powder |
| 8 slices | Bacon |
| 1 lb | Small red potatoes |
| 1 lb | Carrots |
| 1 | Broccoli |
Steps
- Preheat oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
- Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket.
- In a small bowl, mix together the cream cheese, cheddar, mozzarella, parsley, and garlic powder. Season with salt and pepper to taste.
- Spoon the cheese mixture evenly into the pocket of each chicken breast.
- Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast.
- Place the chicken breasts on the sheet pan. Scatter the potatoes around the chicken. Coat potatoes in olive oil and season with salt and pepper.
- Place in the oven and bake for 40 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy. Serve immediately.