Bacon Wrapped Chicken

These chicken cutlets are stuffed with cheese and spinach then wrapped in bacon making for a flavor-packed, protein filled meal. These wrapped cutlets look impressive, especially when sliced open, but are very easy to make and come together in a snap!

A Few Tips and Pointers

• If you can’t find chicken cutlets in your grocery store, simply place a regular boneless, skinless chicken breast between two pieces of plastic wrap, and gently pound with a meat mallet or rolling pin until chicken is ¼-inch thick.
• Customize this recipe by stuffing the chicken with your favorite cheese, such as smoked gouda or Manchego.
• Add a sprinkle of crushed red pepper flakes if you’d like a little heat.
• Double the recipe if your family loves big portions.

Can You Wrap Raw Bacon around Raw Chicken?

Yes! Wrapping the chicken in bacon will keep it very moist and tender while imparting a lot of flavor. Pan frying before baking helps keep the bacon nice and crispy all over.

How Long do you Cook Bacon Wrapped Chicken?

You need to cook bacon wrapped chicken until the internal temperature reads 165F (75C) on a thermometer. Baking times will vary depending on the size of your cutlets but expect an average of 20 minutes at 350F (177C) if following this recipe.

How to Make Bacon Wrapped Chicken

How do You Cook Bacon Wrapped Chicken?

1. Preheat oven to 350F. Place chicken cutlets on a cutting board. Sprinkle cutlets evenly with salt, pepper, Italian seasoning, and Parmesan.
2. Top Cutlets evenly with spinach.
3. Starting with one end, roll chicken to encase cheese and spinach, forming a spiral.
4. Wrap each roll with bacon, securing each roll with a wooden pick. (Pierce through middle of roll to secure bacon.)
5. In a medium oven-safe skillet, heat olive oil over medium-high heat. Add chicken; cook until bacon is slightly browned on three sides, about 2 minutes per side. Transfer skillet to oven; bake 20 minutes.
6. Remove skillet from oven. Transfer chicken to a plate; cover with foil to keep warm. Add lemon slices and wine to skillet. Cook oven medium heat until lemons are slightly browned, 2 to 3 minutes. Remove from heat. Divide chicken among 4 plates; top with pan sauce. Garnish with parsley, if desired.

IF YOU LOVE THIS RECIPE TRY THESE OUT!

Spinach Artichoke Pasta

Spinach Stuffed Chicken Breasts

Greek Lemon Chicken

Baked Chicken Florentine

Chicken Parmesan

If you’ve tried this dish then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 3 votes

Bacon Wrapped Chicken

If you can’t find chicken cutlets in your grocery store, simply place a regular boneless, skinless chicken breast between two pieces of plastic wrap, and gently pound with a meat mallet or rolling pin until chicken is ¼-inch thick. Customize this recipe by stuffing the chicken with your favorite cheese, such as smoked gouda or Manchego. Add a sprinkle of crushed red pepper flakes if you’d like a little heat. Double the recipe if your family loves big portions.

Course dinner

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 3 servings

Calories 336kcal

Author John Kanell

Ingredients

• 4 4-oz. chicken cutlets
• 1 tsp. kosher salt
• ½ tsp. ground black pepper
• ½ tsp. Italian seasoning
• ½ cup grated Parmesan cheese
• 1 cup baby spinach
• 4 slices bacon
• 2 Tbsp. olive oil
• ½ lemon sliced
• ¼ cup dry white wine
• Fresh flat-leaf parsley

Instructions

• Preheat oven to 350F. Place chicken cutlets on a cutting board. Sprinkle cutlets evenly with salt, pepper, Italian seasoning, and Parmesan; top evenly with spinach. Starting with one end, roll chicken to encase cheese and spinach, forming a spiral. Wrap each roll with bacon, securing each roll with a wooden pick. (Pierce through middle of roll to secure bacon.)
• In a medium oven-safe skillet, heat olive oil over medium-high heat. Add chicken; cook until bacon is slightly browned on three sides, about 2 minutes per side. Transfer skillet to oven; bake 20 minutes.
• Remove skillet from oven. Transfer chicken to a plate; cover with foil to keep warm. Add lemon slices and wine to skillet. Cook oven medium heat until lemons are slightly browned, 2 to 3 minutes. Remove from heat. Divide chicken among 4 plates; top with pan sauce. Garnish with parsley, if desired.

Notes

• If you can’t find chicken cutlets in your grocery store, simply place a regular boneless, skinless chicken breast between two pieces of plastic wrap, and gently pound with a meat mallet or rolling pin until chicken is ¼-inch thick.
• Customize this recipe by stuffing the chicken with your favorite cheese, such as smoked gouda or Manchego.
• Add a sprinkle of crushed red pepper flakes if you’d like a little heat.
• Double the recipe if your family loves big portions.

Nutrition

Serving: 170g | Calories: 336kcal | Carbohydrates: 1.9g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.7g | Cholesterol: 140mg | Sodium: 280mg | Potassium: 471mg | Sugar: 1.3g | Vitamin A: 950IU | Calcium: 50mg | Iron: 1.4mg

*Nutrition Disclaimer

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