Stuffed & Wrapped Chicken Breast: Delicious Recipes & Easy Instructions

Chicken breast is a versatile protein, but let’s face it, it can sometimes be a little…boring. But what if you could transform it into a flavor-packed, visually appealing dish that’s both impressive and surprisingly easy to make? That’s where stuffed and wrapped chicken breast comes in! This cooking technique elevates the humble chicken breast by injecting it with delicious fillings and then wrapping it in flavorful ingredients like bacon, prosciutto, or even flaky puff pastry. The result is a juicy, flavorful, and visually stunning meal perfect for weeknight dinners or special occasions. This article will guide you through various recipes and provide detailed instructions to help you master the art of stuffing and wrapping chicken breast.

Why Stuff and Wrap Chicken Breast?

Before diving into the recipes, let’s explore the benefits of this culinary approach:

* **Enhanced Flavor:** Stuffing the chicken breast allows you to infuse it with a medley of flavors, creating a more complex and satisfying taste profile. The filling can be anything from creamy cheeses and sautéed vegetables to savory herbs and spices.
* **Improved Moisture:** Chicken breast is prone to drying out during cooking. The stuffing and wrapping act as a barrier, helping to retain moisture and keep the chicken juicy and tender.
* **Elevated Presentation:** A beautifully stuffed and wrapped chicken breast is visually appealing and adds a touch of elegance to your dinner table. It’s a great way to impress guests without spending hours in the kitchen.
* **Versatility:** The possibilities for stuffing and wrapping chicken breast are endless. You can customize the ingredients to suit your taste preferences and dietary needs. Gluten-free? No problem! Vegetarian? Absolutely! The choice is yours.

Essential Tips for Success

Before we get to the recipes, keep these essential tips in mind for perfect stuffed and wrapped chicken every time:

* **Choose the Right Chicken Breast:** Opt for boneless, skinless chicken breasts that are of even thickness. This will ensure even cooking and prevent some parts from drying out while others are still undercooked. Look for breasts that are about 6-8 ounces each.
* **Pound the Chicken Breast:** Gently pound the chicken breast to an even thickness of about ½ inch. This will make it easier to stuff and roll, and it will also shorten the cooking time. Place the chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it gently.
* **Don’t Overstuff:** Resist the temptation to overstuff the chicken breast. Too much filling will make it difficult to roll and seal, and it may also cause the chicken to cook unevenly. A good rule of thumb is to use about ¼ to ½ cup of filling per chicken breast.
* **Secure the Chicken:** Once you’ve stuffed and rolled the chicken, secure it with toothpicks or kitchen twine. This will prevent the filling from leaking out during cooking and help the chicken maintain its shape. Remove the toothpicks or twine before serving.
* **Cook to the Correct Temperature:** Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the chicken breast, avoiding the stuffing.
* **Let it Rest:** After cooking, let the chicken breast rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.

Recipe 1: Spinach and Feta Stuffed Chicken Wrapped in Bacon

This classic combination is a crowd-pleaser. The creamy spinach and feta filling perfectly complements the salty, crispy bacon.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 ounces fresh spinach, chopped
* 4 ounces feta cheese, crumbled
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* Salt and pepper to taste
* 8 slices bacon
* Optional: Lemon wedges for serving

**Instructions:**

1. **Prepare the Filling:** Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in the feta cheese, salt, and pepper.
2. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
3. **Stuff the Chicken:** Spoon about ¼ cup of the spinach and feta filling onto each chicken breast. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
4. **Wrap with Bacon:** Wrap each chicken breast with two slices of bacon, overlapping the edges. Secure the bacon with toothpicks if necessary.
5. **Cook the Chicken:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy. Check the internal temperature with a meat thermometer.
6. **Rest and Serve:** Let the chicken rest for 5-10 minutes before slicing and serving. Serve with lemon wedges, if desired.

**Tips and Variations:**

* Add a pinch of red pepper flakes to the filling for a little heat.
* Use goat cheese instead of feta cheese for a tangier flavor.
* Substitute sun-dried tomatoes for the spinach for a different flavor profile.
* For a healthier option, use turkey bacon instead of regular bacon.

## Recipe 2: Prosciutto and Mozzarella Stuffed Chicken with Balsamic Glaze

This Italian-inspired recipe is elegant and flavorful. The salty prosciutto and creamy mozzarella are a perfect match, and the balsamic glaze adds a touch of sweetness and acidity.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 ounces prosciutto, thinly sliced
* 4 ounces fresh mozzarella, sliced
* 2 tablespoons fresh basil, chopped
* Salt and pepper to taste
* 2 tablespoons balsamic glaze
* 1 tablespoon olive oil

**Instructions:**

1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
2. **Stuff the Chicken:** Layer prosciutto, mozzarella, and basil on each chicken breast. Season with salt and pepper. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
3. **Sear the Chicken (Optional):** Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts on all sides until lightly browned. This step is optional but adds flavor and color.
4. **Bake the Chicken:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through. Check the internal temperature with a meat thermometer.
5. **Glaze and Serve:** Drizzle the balsamic glaze over the chicken breasts before serving. Let the chicken rest for 5-10 minutes before slicing.

**Tips and Variations:**

* Use different types of cheese, such as provolone or fontina.
* Add roasted red peppers or sun-dried tomatoes to the filling.
* Substitute pesto for the basil for a richer flavor.
* Serve with a side of roasted vegetables or pasta.

## Recipe 3: Sun-Dried Tomato and Goat Cheese Stuffed Chicken Wrapped in Puff Pastry

This recipe is a bit more elaborate, but the flaky puff pastry elevates the dish to gourmet status. The tangy goat cheese and sun-dried tomatoes create a burst of flavor.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 ounces goat cheese, softened
* 4 ounces sun-dried tomatoes, oil-packed, drained and chopped
* 2 cloves garlic, minced
* 1 tablespoon fresh thyme, chopped
* Salt and pepper to taste
* 1 sheet puff pastry, thawed
* 1 egg, beaten

**Instructions:**

1. **Prepare the Filling:** In a bowl, combine the goat cheese, sun-dried tomatoes, garlic, thyme, salt, and pepper. Mix well.
2. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
3. **Stuff the Chicken:** Spoon about ¼ cup of the goat cheese filling onto each chicken breast. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
4. **Wrap with Puff Pastry:** Unfold the puff pastry sheet and cut it into four equal squares. Wrap each chicken breast with a square of puff pastry, sealing the edges tightly. Brush the puff pastry with the beaten egg.
5. **Bake the Chicken:** Preheat oven to 400°F (200°C). Place the chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the puff pastry is golden brown and the chicken is cooked through. Check the internal temperature with a meat thermometer.
6. **Rest and Serve:** Let the chicken rest for 5-10 minutes before slicing and serving. Remove the toothpicks or twine before serving.

**Tips and Variations:**

* Add spinach or kale to the filling for a boost of nutrients.
* Use different types of cheese, such as cream cheese or ricotta cheese.
* Substitute pesto for the thyme for a different flavor profile.
* Serve with a side of salad or roasted vegetables.

## Recipe 4: Asparagus and Gruyere Stuffed Chicken with Lemon Butter Sauce

This recipe offers a sophisticated flavor profile with the earthy asparagus, nutty Gruyere cheese, and bright lemon butter sauce.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 1 bunch asparagus, trimmed and cut into 1-inch pieces
* 4 ounces Gruyere cheese, shredded
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* Salt and pepper to taste
* **For the Lemon Butter Sauce:**
* 4 tablespoons butter
* 2 cloves garlic, minced
* ¼ cup chicken broth
* 2 tablespoons lemon juice
* 1 tablespoon fresh parsley, chopped
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Filling:** Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the asparagus and cook until tender-crisp, about 5-7 minutes. Remove from heat and stir in the Gruyere cheese, salt, and pepper.
2. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
3. **Stuff the Chicken:** Spoon about ¼ cup of the asparagus and Gruyere filling onto each chicken breast. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
4. **Cook the Chicken:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through. Check the internal temperature with a meat thermometer.
5. **Prepare the Lemon Butter Sauce:** While the chicken is baking, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the chicken broth and lemon juice and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened. Stir in the parsley, salt, and pepper.
6. **Serve:** Remove the toothpicks or twine from the chicken. Spoon the lemon butter sauce over the chicken breasts and serve immediately.

**Tips and Variations:**

* Use different types of cheese, such as Swiss or Parmesan cheese.
* Add mushrooms or shallots to the filling.
* Substitute dill for the parsley for a different flavor profile.
* Serve with a side of rice or quinoa.

## Recipe 5: Mushroom and Brie Stuffed Chicken with White Wine Sauce

This recipe offers a rich and savory flavor profile with the earthy mushrooms, creamy Brie cheese, and delicate white wine sauce.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 8 ounces mushrooms, sliced
* 4 ounces Brie cheese, rind removed, cut into small cubes
* 1 shallot, minced
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* Salt and pepper to taste
* **For the White Wine Sauce:**
* 1 tablespoon butter
* 1 shallot, minced
* ½ cup dry white wine
* ½ cup chicken broth
* ¼ cup heavy cream
* 1 tablespoon fresh thyme, chopped
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Filling:** Heat the olive oil in a skillet over medium heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the mushrooms and cook until softened and browned, about 8-10 minutes. Season with salt and pepper. Remove from heat and stir in the Brie cheese.
2. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
3. **Stuff the Chicken:** Spoon about ¼ cup of the mushroom and Brie filling onto each chicken breast. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
4. **Cook the Chicken:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through. Check the internal temperature with a meat thermometer.
5. **Prepare the White Wine Sauce:** While the chicken is baking, melt the butter in a saucepan over medium heat. Add the shallot and cook for 1 minute, or until softened. Add the white wine and bring to a simmer. Cook for 2-3 minutes, or until the wine has reduced slightly. Add the chicken broth and heavy cream and bring to a simmer. Cook for 2-3 minutes, or until the sauce has slightly thickened. Stir in the thyme, salt, and pepper.
6. **Serve:** Remove the toothpicks or twine from the chicken. Spoon the white wine sauce over the chicken breasts and serve immediately.

**Tips and Variations:**

* Use different types of mushrooms, such as cremini or shiitake mushrooms.
* Add spinach or kale to the filling for a boost of nutrients.
* Substitute rosemary for the thyme for a different flavor profile.
* Serve with a side of mashed potatoes or polenta.

## Recipe 6: Chorizo and Manchego Stuffed Chicken with Smoked Paprika

This Spanish-inspired recipe is packed with flavor from the spicy chorizo, nutty Manchego cheese, and smoky paprika.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 ounces chorizo, casings removed, crumbled
* 4 ounces Manchego cheese, shredded
* 1 red bell pepper, roasted and diced
* 1 shallot, minced
* 1 clove garlic, minced
* 1 teaspoon smoked paprika
* 1 tablespoon olive oil
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Filling:** Heat the olive oil in a skillet over medium heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the chorizo and cook until browned and cooked through, about 5-7 minutes. Drain off any excess grease. Stir in the roasted red bell pepper, Manchego cheese, smoked paprika, salt, and pepper.
2. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
3. **Stuff the Chicken:** Spoon about ¼ cup of the chorizo and Manchego filling onto each chicken breast. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
4. **Cook the Chicken:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through. Check the internal temperature with a meat thermometer.
5. **Serve:** Remove the toothpicks or twine from the chicken. Serve immediately.

**Tips and Variations:**

* Use different types of cheese, such as Monterey Jack or queso fresco.
* Add diced jalapenos for extra heat.
* Serve with a side of rice and beans or a Spanish-style salad.

## Recipe 7: Pesto and Provolone Stuffed Chicken Breast

This simple yet flavorful recipe combines the vibrant taste of pesto with the mild, creamy texture of provolone cheese, creating a delightful Italian-inspired dish.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 tablespoons pesto (store-bought or homemade)
* 4 ounces provolone cheese, sliced
* Salt and pepper to taste
* Olive oil for drizzling

**Instructions:**

1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
2. **Stuff the Chicken:** Spread 1 tablespoon of pesto evenly over each chicken breast. Top with slices of provolone cheese. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
3. **Cook the Chicken:** Preheat oven to 375°F (190°C). Drizzle a baking dish with olive oil. Place the chicken breasts in the dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Check the internal temperature with a meat thermometer.
4. **Serve:** Remove the toothpicks or twine from the chicken. Serve immediately.

**Tips and Variations:**

* Use different types of cheese, such as mozzarella or asiago.
* Add sun-dried tomatoes or roasted red peppers for extra flavor.
* Serve with a side of pasta or roasted vegetables.

## Recipe 8: Cream Cheese and Jalapeño Stuffed Chicken Wrapped in Bacon

This recipe is for those who love a little heat and a lot of flavor! The creamy, cool cream cheese balances the spicy jalapeño, while the bacon adds a smoky, savory element.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 ounces cream cheese, softened
* 2 jalapeños, seeded and minced
* 1/4 cup shredded cheddar cheese
* 8 slices bacon
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Filling:** In a bowl, combine the cream cheese, jalapeños, and cheddar cheese. Season with salt and pepper to taste. Mix well.
2. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch.
3. **Stuff the Chicken:** Spoon about ¼ cup of the cream cheese mixture onto each chicken breast. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
4. **Wrap with Bacon:** Wrap each chicken breast with two slices of bacon, overlapping the edges. Secure the bacon with toothpicks if necessary.
5. **Cook the Chicken:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy. Check the internal temperature with a meat thermometer.
6. **Rest and Serve:** Let the chicken rest for 5-10 minutes before slicing and serving. Remove the toothpicks or twine before serving.

**Tips and Variations:**

* For less heat, use pickled jalapeños instead of fresh.
* Add a sprinkle of garlic powder to the filling for extra flavor.
* Serve with a side of cornbread or coleslaw.

## Recipe 9: Chicken Cordon Bleu (Simplified)

This is a simplified version of the classic Chicken Cordon Bleu, making it easier and faster to prepare without sacrificing the delicious flavors of ham and Swiss cheese.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 slices ham
* 4 slices Swiss cheese
* 1/2 cup all-purpose flour
* 1 egg, beaten
* 1 cup breadcrumbs (panko or regular)
* Salt and pepper to taste
* Olive oil for frying

**Instructions:**

1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch. Season with salt and pepper.
2. **Stuff the Chicken:** Place a slice of ham and a slice of Swiss cheese on each chicken breast. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
3. **Bread the Chicken:** Place the flour, beaten egg, and breadcrumbs in separate shallow dishes. Dredge each chicken breast in flour, then dip in the beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.
4. **Cook the Chicken:** Heat olive oil in a large skillet over medium heat. Carefully place the chicken breasts in the skillet and cook for 6-8 minutes per side, or until golden brown and cooked through. Check the internal temperature with a meat thermometer.
5. **Serve:** Remove the toothpicks or twine from the chicken. Serve immediately.

**Tips and Variations:**

* Bake the chicken instead of frying for a healthier option. Preheat oven to 375°F (190°C) and bake for 20-25 minutes.
* Add a Dijon mustard spread to the chicken breast before adding the ham and cheese.
* Serve with a side of mashed potatoes or a green salad.

## Recipe 10: Caprese Stuffed Chicken

This Caprese Stuffed Chicken recipe combines the fresh flavors of mozzarella, tomatoes, and basil, creating a light and vibrant Italian-inspired meal.

**Ingredients:**

* 4 boneless, skinless chicken breasts (6-8 ounces each)
* 4 ounces fresh mozzarella cheese, sliced
* 2 ripe tomatoes, sliced
* 1/4 cup fresh basil leaves
* 2 tablespoons olive oil
* Salt and pepper to taste
* Balsamic glaze (optional, for drizzling)

**Instructions:**

1. **Prepare the Chicken:** Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about ½ inch. Season with salt and pepper.
2. **Stuff the Chicken:** Layer mozzarella slices, tomato slices, and basil leaves on each chicken breast. Drizzle with olive oil. Roll up the chicken breast tightly and secure with toothpicks or kitchen twine.
3. **Cook the Chicken:** Preheat oven to 375°F (190°C). Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Check the internal temperature with a meat thermometer.
4. **Serve:** Remove the toothpicks or twine from the chicken. Drizzle with balsamic glaze (optional) and serve immediately.

**Tips and Variations:**

* Use cherry tomatoes instead of sliced tomatoes for a sweeter flavor.
* Add a sprinkle of garlic powder or Italian seasoning for extra flavor.
* Serve with a side of pasta or a simple salad.

## Conclusion

Stuffed and wrapped chicken breast is a delicious and versatile dish that can be customized to suit any taste. With these recipes and tips, you’ll be able to create impressive and flavorful meals that are sure to impress your family and friends. So, get creative in the kitchen and enjoy the endless possibilities of stuffing and wrapping chicken breast! From simple weeknight dinners to elegant special occasions, this technique is a guaranteed winner. Enjoy experimenting with different flavors and ingredients to create your own signature stuffed and wrapped chicken breast recipes. Bon appétit!