Bacon wrapped chicken breast stuffed with avocado and cheddar…do I really need to say more than that? This mouthwatering combination is served up on the grill – this recipe will become a summertime favorite!
I feel like I sometimes have to talk you guys into things, like beans in cookies or healthy queso dip (another somewhat strange secret ingredient there…). Sometimes I put cottage cheese in smoothies or pancakes. I would hope you’d trust me enough by this point to just make every single one of my recipes (ha) but I am aware some might raise eyebrows.
But really, do I need to even tell you how good this recipe is going to be? BACON WRAPPED CHICKEN BREAST STUFFED WITH AVOCADO AND CHEDDAR. Sorry for yelling. But BACON. and CHEDDAR. And AVOCADO.
Another beautiful aspect of this bacon wrapped chicken breast is that it’s SO easy to make. You’ll only need 4 ingredients:
- chicken
- bacon
- avocado
- cheddar
Betcha couldn’t guess those, huh?
In my mind, grilling should be relaxed, easy. You can make this a simple meal for just your fam or for entertaining. Pair it with a quick side and a simple salad, some fresh fruit and a delicious beverage…and you’ve got yourself dinner!
We love grilling! We’ve been making a lot of Asian grilled chicken and turkey burgers lately.
Bacon Wrapped Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts, about 6 oz. each (see note)
- 8 slices bacon, about 8 oz. (we recommend regular bacon, not thick cut)
- 1 tablespoon Dijon mustard
- 3 tablespoons brown sugar, divided
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper, more as desired
- ¼ teaspoon smoked paprika
Instructions
- Preheat oven to 400°F. Spray a 9 x 13 inch pan with nonstick cooking spray for easier clean-up.
- In a small bowl, mix together the mustard, 1 tablespoon brown sugar, chili powder, garlic powder, salt, pepper, smoked paprika. Set aside.1 tablespoon Dijon mustard, 3 tablespoons brown sugar, divided, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, more as desired, ¼ teaspoon smoked paprika
- Cut bacon strips in half. Lay four halves (2 strips) on your working surface side-by-side on the long ends. Refer to the photos in the post for guidance.8 slices bacon, about 8 oz.
- Spread about ½ teaspoon of seasoning mixture on top of chicken breast, then place that side down on the middle of the bacon you arranged on your working surface. Spread another ½ teaspoon of the seasoning mixture on the exposed side of the chicken breast, and then wrap bacon around it. Place seam side down in prepared baking dish. Repeat with remaining bacon and chicken breasts.4 boneless skinless chicken breasts, about 6 oz. each
- Sprinkle the tops of the wrapped chicken with the remaining 1 tablespoon of brown sugar.
- Bake in preheated oven for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
- Remove the chicken from the oven and let it rest for 5 to 10 minutes before serving.
Notes
- Chicken: It’s best if the chicken breasts are all about the same size so they have the same cooking time. If the chicken breasts you buy are larger or smaller, adjust baking time accordingly.
- Bacon: If you want the bacon to be slightly more brown and crisp (as pictured), use a pan that can be broiled (Pyrex dishes cannot withstand the high temperature of broiling). After baking has completed, broil the chicken on high for 2 to 3 minutes or until bacon is crisp. Watch carefully so the bacon doesn’t burn.
- Avocado stuffed chicken If desired, butterfly chicken, cutting horizontally almost all the way through, but leaving the top and bottom halves connected. Stuff chicken with sliced avocado. One avocado is the perfect amount for 4 chicken breasts. Fold chicken back over avocado and continue with the recipe as written (add spice rub, wrap in bacon, bake).
- Recipe retested and revised 12/24. Previously published as Bacon Wrapped Chicken Breast Stuffed with Avocado and Cheddar. After testing again, we found that cheddar cheese runs out of the stuffed chicken breasts when baked so we don’t recommend it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Will try this asap as I am so tired of just plain chicken. It sounds very lovely.
I hope you love it, Bonnie!
can’t go wrong with bacon