Forktionary

Bacon Cheese Stuffed Chicken Recipe

Juicy chicken breasts stuffed with savory bacon and melted cheese, then pan-fried to golden perfection and simmered in a rich and creamy ragu sauce. Served over a bed of linguine, this recipe is a flavor explosion that's perfect for a weeknight dinner or a special occasion!

Prep Time 20 mins
Cook Time 45 mins
Calories 674.2 kcal
Protein 96g
Rating 5.0 (1 Reviews)
Bacon Cheese Stuffed Chicken 85

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacon Cheese Stuffed Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup shredded cheddar cheese
  • 8 slices bacon, crumbled
  • 2 large eggs
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1 cup Ragu Hearty Robusto pasta sauce
  • 1/2 cup chicken broth
  • 1 pound linguine
  • 8 wooden toothpicks
  • Fresh chopped parsley or basil, for garnish

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How to Make Bacon Cheese Stuffed Chicken

  1. Preheat oven to 375°F (190°C).
  2. Place 4 boneless, skinless chicken breasts between two sheets of plastic wrap. Pound each breast to 1/2-inch thickness using a meat mallet.
  3. Top each chicken breast with 1/4 cup shredded cheddar cheese and 2 slices of bacon, crumbled.
  4. Roll up each chicken breast tightly and secure with two wooden toothpicks.
  5. In a shallow dish, whisk 2 large eggs. In another shallow dish, combine 1 cup breadcrumbs.
  6. Dip each chicken roll in the egg, then dredge in the breadcrumbs, ensuring it's fully coated.
  7. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Brown chicken rolls on all sides, about 3-4 minutes per side.
  8. Pour 1 cup of your favorite ragu pasta sauce and 1/2 cup chicken broth into the skillet.
  9. Bring to a simmer, then transfer the skillet to the preheated oven.
  10. Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  11. Meanwhile, cook 1 pound linguine according to package directions.
  12. Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks.
  13. Serve the chicken over the hot linguine, spooning the creamy ragu sauce over the top.
  14. Garnish with fresh chopped parsley or basil, if desired.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

9g

Fat

46g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Italian

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Eggs Dairy Poultry Oven Cheese Chicken Dietary Meat Equipment