A busy weeknight, no desire to spend an hour in the kitchen—but also no desire to serve a bland chicken that disappoints everyone. It’s exactly for those nights that this cream cheese stuffed chicken exists. Fifteen minutes of prep, thirty minutes in the oven, and the result looks like it came from a restaurant.
Ingredients :
- Chicken breasts — Choose uniform-sized breasts for even cooking. Too thick, they’ll need more time. Too thin, the stuffing will overflow before even reaching the oven.
- Turkey bacon — Take thin slices, not thick. Thin slices roll well, adhere to the chicken shape, and become truly crispy when cooked. Thick slices render too much fat and stay soft.
- Cream cheese — Take it out of the fridge at least 20 minutes before using. At room temperature, it mixes easily and incorporates into the mozzarella without lumps.
- Shredded mozzarella — It provides the stretch that cream cheese alone doesn’t. Shredded melts more evenly than fresh mozzarella, which can release water during cooking.
