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Sunday, June 5, 2022

Recipe: MuensterBacon Stuffed Chicken Breast

This is an awesome recipe that incorporates some of my favorite foods This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating This dish goes nicely with some marinara sauce and some pasta

Muenster-Bacon Stuffed Chicken Breast Ingredients

  • 6 slices bacon

  • 1 cup dry bread crumbs

  • 1 tablespoon dried parsley

  • 2 teaspoons Cajun seasoning (such as Emerils Essence)

  • 1? teaspoons salt

  • 1? teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • teaspoon ground black pepper

  • 2 large eggs

  • 1 tablespoon hot pepper sauce

  • 3 slices Muenster cheese

  • 3 (6 ounce) skinless, boneless chicken breast halves

  • 3 slices provolone cheese

How to Make Muenster-Bacon Stuffed Chicken Breast

  1. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep, cast iron skillet. Cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.

  2. Meanwhile, stir together the bread crumbs, parsley, Cajun seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. Whisk together the egg and hot pepper sauce in a separate bowl, and set aside.

  3. Cut a pocket into the side of the chicken breasts using a thin bladed knife. Stuff each breast with a slice of Muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. Secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.

  4. Reheat the bacon fat in the cast iron skillet over medium heat. Once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. Bake until the chicken is no longer pink in the center, and registers 165 degrees F ( 75 degrees C) on a meat thermometer, 20 to 25 minutes.

  5. When the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. Return to the oven, and cook until the cheese has melted, about 1 minute more.

Muenster-Bacon Stuffed Chicken Breast Nutritions

  • Calories: 698.3 calories

  • Carbohydrate: 30.7 g

  • Cholesterol: 288.1 mg

  • Fat: 33.3 g

  • Fiber: 2.5 g

  • Protein: 65.9 g

  • SaturatedFat: 15.4 g

  • ServingSize:

  • Sodium: 2853.1 mg

  • Sugar: 3.7 g

  • TransFat:

  • UnsaturatedFat:

Muenster-Bacon Stuffed Chicken Breast Reviews

  • Though I did things a little different, this recipe looked so good that I really wanted to try it without all the fat content. This still came out very good. I used the recipe for cooking bacon in the oven from this site, bacon for a crowd which I must say I think is wonderful, make sure you use a pan with sides for the drippings, or check out the reviews for some great tips. Though I do use the thick bacon I think this could do well with thin bacon if the heat is cut back and watched carefully. I also have used parchment paper and overlap the bacon so it curls less. Add parchment or foil to the top so it dont splatter. Heated olive oil in a skillet and browned both sides of chicken then put in oven to finish. So yummy. Thanks so much for the post.

  • This was good. I have to say, though, that it was an overkill on the cheese and bacon. I dont think it needs the provolone or bacon sprinkled on top. Stuffing the chicken with muenster and bacon was enough for me. It was also quite spicy. Not bad spicy, but relatively spicy, so Id probably either not use the hot sauce with the egg or not use the cajun seasoning with the bread crumbs. I made my own cajun seasoning with the Simple Cajun Seasoning recipe from this site. I used turkey bacon, and I didnt like cooking the chicken in the same pan as the bacon. The pan was a burned mess (maybe bc I used turkey bacon?) before I transferred to a baking dish (I have a skillet that can be put in the oven but I misread the directions). Id cook the bacon separately next time. I also think the breading and egg could have been used for 4 chicken breasts, not 3. Overall, I liked it and with less cheese and spice would be excellent. Thanks for the recipe

  • Wow. I dont know where to begin. Im giving this 2 stars only because it was SOOOOO SALTY This is a heart attack waiting to happen and I had to pull all of the stuffing out to even eat the chicken. I seriously feel the need to guzzle a gallon of water as I type this. My face is puckering from all of the salt I just consumed. However, the basics are good and this could be a nice dish if tweaked. The salt is completely uncessary due to the salt in the massive amount of bacon called for. The creole seasoning is also 90% salt. I will make this again with the following changes. Completely omit all salt, use 1/2 of the bacon and use smoked gouda instead of whatever cheese is called for in this receipe. I will also cut the creole seasoning into at LEAST half. As far as the bread crumbs, use Panko. MUCH better. Im now going to drink a gallon of water and try to recover from my salt attack meal.

  • I made this recipe as stated and LOVED it I did not think it was too cheesy, as we like cheesy at our house. Everyone agreed it was a keeper. I little messy and time consuming and calorie loaded, but still good enough to endulge in occasionally.

  • This is really good I skipped the egg and just breaded with crumbs and seasoning. I tripled the recipe and left 1/2 provolone-free (for my son that is picky about gobs of melted cheese - but, like pomplemousse, I did think there was a bit of overkill - it would be fine with "just" the muenster & bacon in the middle). I probably wont make this often because its kind of messy, time-consuming and deadly fattening, but we really enjoyed it tonight Thanks for the recipe

  • Amazing definitely took others suggestion and didnt add salt. skipped the cajun (ran out) but added a bit of cayenne and Parmesan cheese to the breadcrumb mixture. since some cheeses are a bit more pricey, I just used cheddar and a bit of cream cheese that was on hand. It turned out great and my husband says that its a recipe to keep.

  • Ummm...Wow, really, really good... Totally worth the time to make this. Other reviewers said that it was a little overwhelming-I disagree..But I love cheese, and I love Bacon. Really good.Thank you for this recipe

  • I thought the flavors here were great. I took away a star because I made changes to make it more likable. First, I pounded the chicken thin, and rolled it. Second, I season the chicken itself not the breadcrumbs. (also I used italian breadcrumbs and ommited the hot sauce) lastly, I baked these the entire time. Really no need to fry and add even more fat to this.

  • I made this as written with 2 breasts so I could rate it fairly, and that gets a 3 1/2, but easily altered to get a 4 with, as others said, a bit less of everything. There were just so many layers, they competed a bit, I think. With the rest, we used the same basic concept and ingredients minus the breadcrumbs and egg and less bacon and cheese, stuffed with a bit of both cheeses and bacon and grilled them. The taste was nearly the same, just a preferred way of cooking chicken this time of year. Its a good recipe either way, and adjustable. N*R

  • Was a lot of work. Nothing spectacular.

  • I have to give this 5 stars because my hubby & kids rated it 10 However, it does have a kick-I think Id leave the hot sauce out next time just because I dont feel it really complimented the rest of the flavors. I used 1 1/2 tsp of garlic salt in place of the salt & garlic powder. The muenster completley melted out of the chicken so it was kind of a waste but I disagree that it was cheese overkill. Since the muenster melted, we were left w/just the provolone & it needed more cheese imo. I was hoping for a really rich, cheesy chicken breast & it wasnt. It WAS very good tho Thank you

  • We loved it

  • This recipe was so easy to follow and all so good. My husband and friends loved it so much that I was told I have to make it again

  • Fabulous recipe - try adding mushrooms sliced inside them its really tasty Another thing - do not do 2 mins on each side in the pan, they turn out black lol. 45 seconds is what worked for me, but you may find less or more works for you. 45 seconds was my perfect golden-brown time. Thanks again Nikki

  • This was soooo good. I used panko instead of breadcrumbs, so chicken was extra crispy. Easy and delicious.

  • This is the first n*r that I have participated in, and boy am I glad that I did. I was a little apprehensive about all the spices and hot sauce, but it was delicious This will be one of our regular meals from now on Thanks for the great recipe n*r

  • Whole family loved it

  • Omg this was good Used garlic cheese spread instead of the muenster. Made these one night with a girlfriend. It was simple although took a little prep work .. We made a mess in the kitchen (after a glass or two of wine, lol) but had a blast making it Served with green bean cassarole and garlic bread stix. Will be making again soon

  • This recipe is so good and full of flavor. I have made it as is and I also enjoy using smoked gouda instead of the muenster cheese. I usually cut a pocket in the chicken breast and secure with tooth picks. Thanks for such a yummy recipe.

  • This dish was absolutly yummy I made it for my boyfriend and my parents and they all loved it and were talking about it for days

  • First time, quite good.

  • SOOOO good

  • My family love the chicken They want me the next time to use more bacon. But other than that, it was melting in the mouth

  • I modified due to ingredients on hand. It had outstanding taste, and beautiful presentation. Will make it again.

  • My DH and the 3 teenage boys loved it. I would increase the hot sauce the next time, we like spicy food. I didnt cook on the stovetop, just straight onto a hot pan and into the oven.

  • This was pretty good overall. I only ate half because it is so filling and fairly rich tasting too. I used hickory smoked Muenster cheese and hickory smoked bacon and smoked Provolone cheese. Good flavor in this dish and it was really easy to prepare. My husband and son both made positive comments about this. Thanks

  • These were delicious Loved the flavor of the cheese and bacon. They were really juicy too. Thanks for a great chicken recipe.

  • Wonderful My family gobbled this right up Instead od breadcrumbs my local grocery store had pretzel crumb on display so I thought I would try them out Im Soooooo glad I did The BOMB Love Love This recipe

  • Ok. I made this dish but I did it my own way. I didnt feel like doing the egg wash & breading. But what I did was made the pocket to stuff the bacon & cheese in it. Seasoned my chicken w/ Lawrys, Mrs. Dash table blend, black pepper & McCormick perfect pinch cajun seasonings. Let it sit in the seasoning for 30-40mins. Pop it in a baking pan & let it make for 50mins or so. I flipped the breasts over at 20mins. Added another slice of cheese over the top & it tasted amazing.

  • This tasted awesome I am a novice cook and while making it, I thought "I will never make this again", because of the time it took to prepare. I did make some healthy changes to the recipe. I did not use the bacon grease I used vegetable oil (didnt have olive oil or I would have used that.) I also didnt use an egg, and I used boneless, skinless chicken breasts. I also omitted the provolone cheese like other reviewers suggested.

  • Followed the recipe, but instead of using the oven, I put them on the grill 350. Everyone loved it, and it was appealing to the eye as well

  • I tried this recipe with a few tweeks. I followed everything as written until I got to the bread crumbs, I didnt have any so I substituted for frenchs dried onions, crunched up really fine. I didnt bake the chicken in the same skillet I fried the bacon in, I placed the chicken into a oiled Pyrex dish after semifrying. I didnt have provolone, so I put the leftover Muenster that I had left on top with the remaining crushed bacon. This recipe was delicious I wouldnt change anything else, it was nowhere near too salty.

  • I cant remember how this recipe was, b/c AR erased my review. I know it was AWESOME and I will definitly make it again N*R

  • We made this recipe to a T the first time and didnt change a Thing I would recommend going to a save-mart or similar store and getting thick peppered bacon. That just made the thickness of bacon in the chicken taste that much better. Make sure you watch the chicken very closely when cooking the one side in the bacon fat its very easy to over do it. And last but not least make sure your really stuff the chicken and dont be shy to cut a deep pocket.

  • This recipe won me an award "Best in Show" at "Baconfest 2009" here in Austin It is truly great and the perfect mix of bacon, cheese and chicken. The spicy kick that the pepper sauce adds is wonderful Extra bacon and cheese make all the difference in the world

  • Very good. I didnt use any salt in the bread crumb mix because of the amount of salt in the bacon and bacon grease. I also sauteed some chopped onions and garlic in the bacon crease and set aside with the bacon to top the chicken with.All and all- a tasty dish

  • It made for a nice family dinner. Very cheesy. You look at it and wouldnt expect it to be that spicy, it was a good surprise.

  • This has exceptional flavor. Awesome meal. Will make again, not changing anything. I did use gluten free bread crumbs and pasta.

  • Sooooo good Will be making this again It became the perfect birthday dinner for my bacon loving boyfriend.

  • This was an amazing recipe Fast, simple and delicious

  • Made this last night as stated, the whole family loved it :) We will definitely be making this on a regular basis thank you for the recipe

  • Soooo delicious, though very high fat. It is as good as one could expect from a nice restaurant.

  • Soooo Good

  • Would have rated it higher but as written it needed changes as other reviewers suggested. I found the bread crumb mixture was way too much to cover our 3 chicken breasts. I also omitted the salt as others suggested and very glad I did as we didnt miss it. I also made my own Cajun seasoning and cut back on the amount of hot pepper sauce only because I dont like overly spiced foods. I couldnt find Muenster cheese in our area so took a suggestion from the cheese store to try a Saint Paulin cheese instead. Well worth the work for this dish. Served with steamed vegetables.

  • Made this tonight for my girlfriend and I and it was fabulous....frying it in the bacon grease before baking it is the key

  • My boyfriend and I absolutely love this. We make it all the time. The only thing we dont do is top with cheese, and we use whatever cheese we want to stuff (He likes havarti, I like swiss) and it turns out great. Thank you very much for one of our favourite meals

  • This was great I followed the recipe for the most part, but had to sub garlic salt (left out the salt) and I was out of dried Parsley. I did only use 4 slices of bacon since I was only making 2 chicken breasts. My husband and I liked it, but steer clear if your wanting to eat healthy or diet because youre going to want to savor every bite.

  • Awesome The whole family loved it

  • Love this recipe Only thing I did different was pound out the chicken to about a 1/4 in thick and rolled it up. Thx for sharing

  • I marinated the chicken breast all night. It was delicious

  • These are so good, and easy to make. I served them to guests, and I found one guest in the kitchen, by himself, licking his plate That says it all.

  • This is great and seasoned perfectly I have to agree with some others that extra cheese and bacon is a little bit of an overkill. But overall this was fantastic.

  • Was alright, I guess- family wasnt a bit impressed. Not exactly a healthy chicken choice. Wont make it again

  • As a culinary student now I can say that by far was one of my favorite dishes. It was moist very flavorful my family and I truly enjoyed it . Thank you for the recipe .

  • My husband really liked it and found it very flavorful. I thought it was good but not great.

  • Waaaay too much fat content,much too salty. will never make this again

  • This was my first time using Muenster cheese and it was great I have to say that I forgot to top the breasts with cheese and bacon, but it was still REALLY good Also added mozzarella to the provolone and muenster and it was very good.

  • This was, without a doubt, the best chicken breast that we have ever eaten. "Slap your grandma" good

  • I made this today for the first time. I enjoyed it but my daughter didnt she said too many spices. I will make it again but probably change out some seasonings

Source: MuensterBacon Stuffed Chicken Breast

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