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Stuffed Bacon Wrapped Chicken and Roasted Veggies

Need a quick, make ahead idea for a great weeknight meal? Well, look no further!!  I got you covered.  This chicken dish can be adapted into almost anything...fill it (or not) with anything you can find in your fridge and pantry...just wrap it in bacon and nestle it atop a bed of veggies and it will roast up into an incredible, well rounded healthy meal!!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: one pan meal
Servings: 4

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 package bacon (about 12 slices)
  • 4 small onions, peeled and cut into 8 pieces
  • 4 large carrots, peeled and cut into 2" pieces
  • 4 oz cream cheese (about 1/2 pkg) -you can sub in any cheese or leave it out
  • 4 tbsp muffuletta mix, bottled - you can sub in any vegetable you like
  • 4 large grilled eggplant slices - you can find this in the deli section of your local grocers or you can leave this out

Instructions

  • Preheat your oven to 400 and get a 9" x 13" baking pan ready.
  • Place the chicken breasts on a cutting board and butterfly them (cut them horizontally), not quite to the end and open it up.
  • Place 1 piece of eggplant on the bottom of one side of the chicken breast; then place a scoop of muffuletta mix on top of the eggplant and then crumble 1/4 of the cream cheese on top and close up the chicken breast.
  • Wrap each breast with bacon (for large breasts, it will take about 3  pieces of bacon to wrap each breast) and continue butterflying and filling, wrapping the rest of the breasts.
  • Place your onions and carrots in the bottom of the baking dish and place the wrapped chicken breasts on top of the veggies.
  • Reduce the oven temperature to 375 and bake for about 45 minutes; in the last 5 minutes, if your bacon isn't as crispy as you like, put the oven on broil (but watch it carefully).
  • When you're ready to serve, remove the breasts to a cutting board and slice them; scoop some of the onion/carrot mixture onto each plate, top with sliced chicken and spoon over some of the juices that are at the bottom of your pan.
  • Put leftover in the refrigerator and serve the next day (makes awesome sandwiches!!)