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Bacon Wrapped Chicken Breasts

Updated on July 31, 2007

This is one of those recipes that looks quite impressive, but is actually very easy. So it's great to make for guests! The creamy, tangy cheese stuffing will have them wanting more, so be sure you throw an extra one or two on the grill -- they are sure to go! Do be careful when slicing the chicken breast to form a pocket, though. Take your time because it's easy to cut right through. Also, don't have the heat on your grill too high, otherwise the bacon will char.

Bacon-Wrapped Chicken Breasts

4 boneless, skinless chicken breast halves

1 (3-ounce) package cream cheese, softened

4 teaspoons minced green onion

1 teaspoon dried tarragon leaves

1 teaspoon black pepper

8 slices smoked bacon

1. Split each breast horizontally, making a pocket and leaving one edge intact. Set aside.

2. Combine cream cheese, green onion, tarragon, and black pepper. Spoon 1/4 cheese mixture into the pocket of each breast. Wrap each with 2 slices bacon and secure with toothpicks.

3. Cook over medium heat on the grill or under the broiler, about 10 minutes per side, or until bacon is crisp and chicken tests done.

Serves 4.


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    • KoffeeKlatch Gals profile image

      Susan Haze 7 years ago from Sunny Florida

      This recipe sounds great. I will definately try it. Thanks

    • tdarby profile image

      tdarby 8 years ago

      Thanks for a great recipe. I love anything with bacon and will try this in the next few days. Great Hub.

    • RGraf profile image

      Rebecca Graf 9 years ago from Wisconsin

      This sounds good and is making me hungry. Thank you for sharing.

    • profile image

      airmidwest 9 years ago

      Very Good!

    • writestuff914 profile image

      writestuff914 10 years ago from Westchester, NY

      I made this tonight, but substituted the tarragon with basil. It was awesome. Even my 2 young children gobbled it right up. I served it with some pasta with diced tomatoes in garlic and olive oil. Thanks for the recipe!