Mozzarella and pesto are stuffed inside chicken breasts and then wrapped in bacon. Browned on the stovetop and then baked for the most tender and juicy chicken. Cheesy and full of flavor in just 10 minutes of prep time.
Juicy and Tender Chicken Breasts
Basil pesto and mozzarella are stuffed inside chicken breasts and then wrapped in bacon. The combination of flavors is outstanding, with the fresh flavor from the pesto and smoky flavor cooked into the chicken from the bacon. Since you can throw it together in 10 minutes, it’s a great weeknight dinner but fancy enough to serve to friends.
You can even prep this in advance and when it’s time for dinner, pop it in the oven along with the fluffiest buttermilk dinner rolls. Throw together a fresh strawberry salad and you have a no-fuss, but scrumptious, dinner that everyone will be raving about.
I created this recipe after my bacon wrapped pork tenderloin was such a big hit with my family. I wanted super tender and juicy chicken that had enough flavor to get your attention.
Sometimes, it’s difficult to find a way to cook chicken breasts that aren’t dry and flavorless. The bacon and pesto are perfect flavor enhancers and marinating them in buttermilk is always my secret for tender and juicy chicken breasts. Even if you only have 30 minutes, I promise you, it will make a difference with any chicken recipe.
For this meal, I’ll pick up the chicken on the way home from work, put them in a ziplock and poured buttermilk over them and just left them on the counter while I walk the dog. If I plan in advance, I’ll let them marinate overnight, but 30 minutes is enough.
Bacon wrapped stuffed chicken breasts are easier to assemble than you might think. You just need to cut a pocket into the thicker part of the chicken. Start at the top of the thicker part and cut a slit, then put the knife in and gently cut a pocket in the chicken. If you cut all the way through, it’s no big deal but some of the cheese might ooze out.
Once you have the pocket, use your fingers to put in the pesto and cheese. Wrapping them in two bacon slices keeps everything contained.
If you want to use a thicker cut bacon then you’ll need toothpicks to hold them in place. If you use a thinner sliced bacon, you won’t need toothpicks.
One other trick for not over cooking thick chicken breasts, is to use a meat thermometer. I let them cook to 165º in the thickest part. It’s hard to tell when a thick chicken breast is done, a meat thermometer takes out all the guess work.
Bacon Makes Everything Better
- This recipe is quick and easy, only 10 minutes to prepare and the oven does the rest.
- The chicken is so tender, you won’t need a knife.
- Pesto makes it fresh.
- Bacon, need I say more!
Bacon Wrapped Stuffed Chicken Breast Ingredients
This is just a brief list of what you’ll need to make this recipe. Don’t forget to check the recipe card for the full list of ingredients.
- Boneless skinless chicken breasts – try to find large breasts so they are easier to stuff. You won’t be able to use chicken strips, tenderloins or cutlets.
- Mozzarella – I used fresh mozzarella because it’s a softer consistency which makes it easier to stuff, but regular mozzarella works fine.
- Pesto – Use your favorite variety or if you have a large basil plant, make your own pesto.
- Bacon – I like the flavor that an applewood smoked or pepper bacon add, but they are generally a little thicker and require toothpicks. If you use a thinner bacon, you won’t need toothpicks.
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
How to Make Mozzarella Stuffed Chicken Breast Wrapped in Bacon
Step 1: Make them tender
Marinate the chicken in buttermilk overnight or for at least 30 minutes. Rinse and pat dry.
Step 2 Stuff and wrap
Cut a slit in the top thick part of the chicken breast and cut a hole. Use your fingers to make it as big as possible. Add pesto and mozzarella.
Step 3: Brown and bake
Wrap in bacon and brown in an oven proof skillet for about 3 minutes on each side, just browning the chicken and bacon. Then place in the oven and bake.
What’s so nice about this dish is that it’s easy enough to make on a weeknight, but special enough to serve to guests.
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Stuffed Bacon Wrapped Chicken Breasts
Ingredients
- 4 Chicken breasts
- 1 cup buttermilk
- salt and pepper
- 4 ounces fresh mozzarella
- 4 tablespoons basil pesto
- 8 slices bacon
Instructions
- Place chicken breasts in a ziplock bag and pour buttermilk over them. Let sit for at least 30 minutes. When ready to prepare, remove chicken and rinse. Pat dry with paper towels.
- Preheat oven to 350º.
- Carefully slice an opening into the top of the thick part of the chicken breast and cut a pocket. With your fingers, add a tablespoon of pesto to the pocket and stuff slices of cheese in the pocket. Salt the chicken breast. Wrap with two slices of bacon, tucking ends under the bacon rings. Repeat with each breast.
- Heat oven proof skillet on stove over medium-high heat. Add about 1 tablespoon olive oil to pan.
- Add chicken to hot skillet and cook for about 3 minutes on each side. You are trying to brown the bacon, not cook the chicken. Remove from heat and drain most of the bacon grease. Place skillet in oven.
- Bake for about 10-20 minutes until a meat thermometer registers 165º at the thickest part. Time will vary depending on how thick the chicken is and how long they cooked on the stove.
Barbara’s Tips + Notes
- If you don’t have time to marinate the chicken overnight, try to let them sit in the buttermilk for at least 30 minutes.
- Use a meat thermometer to test for doneness. It should read 165º. You can also slice into the thickest part of the breast and make sure there is no pink.
- If you don’t want to use toothpicks, use thinner sliced bacon.
Nutrition
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