Veggie Cream Cheese Stuffed Chicken

Whip up a batch of these veggie cream cheese stuffed chicken breasts for a dinner they won’t forget. Wrapped with smoky bacon for added flavor.

I’ve been a lover of vegetable cream cheese for many years. Basically, I look on it as an appetizer or on crackers for a snack.

But I recently saw a recipe that used cream cheese to stuff chicken breast. It wasn’t a vegetable-type cream cheese. This filling had other cheeses and herbs in it.

One of the good things about cream cheese, especially when it comes to using it in rolled-up chicken breasts is it doesn’t melt. Because it doesn’t melt and only becomes super soft, it’s excellent for this purpose because it stays in the chicken and doesn’t come out in the baking dish.


PREP TIME: 25 mins
COOK TIME: 60 mins
TOTAL TIME: 1 hour 25 mins

  • 4 medium boneless skinless chicken breast halves
  • 8 slices uncooked bacon
  • Filling:
  • 8 oz softened cream cheese
  • 3 green onions (scallions) finely chopped
  • 2 tbs red bell pepper, finely diced
  • 2 tbs green bell pepper, finely diced
  • 1 tbs sun dried tomatoes, finely diced
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper


  1. Preheat oven to 375 degrees F. Lightly spray a 11 x 7 or 13 x 9-inch baking dish with non-stick spray.
  2. Prepare chicken breast for stuffing as per video in the post (or use your preferred method)
  3. Mix all filling ingredients in a small bowl and divide into 4 equal portions.
  4. Place a filling portion in each chicken breast and roll up as per the video (or your favorite method)
  5. Wrap each roll with 2 slices of bacon and place in prepared pan.
  6. Bake for 45-60 minutes or until chicken tests done--either the juice runs clear or 180 degrees F on a meat thermometer.

For The Full Instructions, See Full Recipes>>Veggie Cream Cheese Stuffed Chicken

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel