Stuffed Chicken Breasts with Bacon and Mozzarella
Juicy chicken breasts butterflied and loaded with a savory filling of crispy bacon, melted mozzarella, smoked ham, and briny olives — then coated in cream cheese and slow-roasted until golden. A showstopping yet easy oven dish that feeds six hungry people perfectly.
🛒 Ingredients
6 servings
- 6 boneless chicken breasts
- 2 garlic cloves, crushed
- Salt and black pepper to taste
- 2 tablespoons onion soup mix (optional)
- 100 g finely diced bacon
- 50 g smoked ham, diced
- 50 g mozzarella, diced
- 1 tomato, seeded and diced
- 6 green olives, halved
- Dried oregano to taste
- 1 tablespoon cream cheese
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through.
- 2
Season inside and out with crushed garlic, salt, black pepper, and onion soup mix.
- 3
Fill each breast with bacon, smoked ham, mozzarella, diced tomato, and green olives.
- 4
Sprinkle dried oregano over the filling and secure with toothpicks. Spread cream cheese over the entire outside of each breast.
- 5
Arrange the stuffed breasts in a baking dish and pour any remaining marinade juices over them.
- 6
Cover tightly with aluminum foil and bake for 1 hour. Uncover and brown for 15 minutes on each side until golden.
💡 Chef's Tip
For deeper flavor, stuff and season the breasts the night before and refrigerate overnight. Swap cream cheese for sour cream for a tangier coating.
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Same category — Poultry
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