Ask Geist Library Map Trends Infogeist FAQ Pricing

Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Muenster-Bacon Stuffed Chicken Breast (International) — Recipe | Foodgeist

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Home
/
Recipes
/
Muenster-Bacon Stuffed Chicken Breast

🍽️recipe·Internationalhard

Muenster-Bacon Stuffed Chicken Breast

Name: Muenster-Bacon Stuffed Chicken Breast
Cuisine: International
Ingredients: 6 slices bacon; 1 cup dry bread crumbs; 1 tablespoon dried parsley; 2 teaspoons Cajun seasoning (such as Emeril's EssenceTM); 1 1/2 teaspoons salt; 1 1/2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 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

Ingredients

6 slices bacon

1 cup dry bread crumbs

1 tablespoon dried parsley

2 teaspoons Cajun seasoning (such as Emeril's EssenceTM)

1 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 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

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

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. 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. 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. 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. 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.