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Goat Cheese-Stuffed Chicken Breast wrapped in Bacon

I prepared this goat cheese-stuffed chicken breast wrapped in bacon recipe to compliment my basil pesto linguine, and bocconcini mozzarella & tomato salad.  This recipe pairs classic Italian and Mediterranean flavors, as the chicken works very well with the basil pesto, and the bocconcini mozzarella & tomato salad tie everything together nicely, since the salad contained basil (found in the pesto) and cheese (found in the chicken).  This meal is as delicious as it looks:

Goat Cheese-Stuffed Chicken Wrapped in Bacon, with Basil Pesto Linguine and Mozzarella Tomato Salad

High Definition Video Presented Here:

Preparation time: 15 minutes

Cooking time: 25 minutes (fry @ 3-5 min each side of the Chicken Breast, +15 min in the oven)

Serves: 4 servings


  • 4 Chicken Breasts, de-boned and skin removed
  • 8 strips of American bacon or Prosciutto ham
  • 1 cup of goat cheese (I used Mediterranean herb crusted goat cheese, but you can use whatever variety of goat cheese that you have available)
  • Salt and Pepper
  • Toothpicks to hold the bacon in place, and an oven-safe frying pan
  1. With a paring knife, create a slit or pocket in the chicken breast and ‘tuck’ the goat cheese inside.  Be careful not to cut a hole in the chicken breast, since you want to keep the goat cheese inside the breast during the cooking process
  2. Close the chicken breast around the goat cheese, and begin to wrap the breast with a single strand of bacon or prosciutto ham.  Use toothpicks to pierce the bacon and chicken breast to ‘fix’ it to the chicken.  Wrap the chicken breast tightly with the bacon.  You’ll likely need to use two pieces of bacon per chicken breast to completely wrap the chicken breast.
  3. Repeat this process for each of the chicken breasts
  4. Season the outside of each beast with salt and pepper – to taste
  5. Once each chicken breast is wrapped, preheat a frying pan and place the stuffed chicken breasts on the hot pan.  You can use a bit of olive oil on the pan, but it’s not necessary — the bacon will release enough fat to brown each side of the breast
  6. Brown the chicken on both sides of the breast, then move the frying pan to a pre-heated oven at 375F.  Bake for 15 minutes.  You can check if the chicken is done either by cutting into the thickest part of the chicken breast to make sure it’s cooked inside, or use a meat thermometer and check that the chicken is at least 180 degrees F (82 degrees C) inside
  7. Remove toothpicks from the chicken breast, and serve.

For this dish, I have served the goat cheese-stuffed chicken breast with bocconcini mozzarella and tomato salad, and basil pesto on linguine pasta.  I enjoyed this meal with a full-bodied Italian San Martino Salice Salentino Riserva Rosso 2004 wine pairing, $15 at the LCBO in Ontario Canada:

San Martino Salice Salentino Riserva Rosso 2004

From the LCBO’s web site: “Made with primarily the Negroamaro grape with Malvasia Nera in support, this wine has a very deep garnet colour leading to an intriguing nose that features floral aromas as well as plum, raisin, anise, leather and earth notes. It’s dry with spicy ripe fruit and savoury notes of bay leaf and oregano. Moderate tannins and lively acidity provide structure and the finish is impressive.”


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6 Responses to “Goat Cheese-Stuffed Chicken Breast wrapped in Bacon”

  1. Yan says:

    just wondering, is it able if i use cream cheese instead of using goat cheese? actually, i ve never heard of goat cheese, what is it? is it expensive? do i just get it from normal supermarket? by the way, i live in new zealand.. just wonder if i would be able to get the same ingredients… :)

    • Bart says:

      Hi Yan,

      Greetings from Canada, and thanks for your question. Yes, you can use cream cheese, but it has a slightly different consistency than goat cheese. Cream cheese melts easily under heat, while goat cheese holds up under heat a little bit better. So, you might find that the cream cheese leaks out of the chicken breast a little bit once you heat the chicken. If you wrap it carefully with bacon, it should be OK.

      By the way, goat cheese is delicious, and can be crumbled and used in salads, spread on bread with fruit jelly, and in a variety of different foods. Give it a try — it’s available in New Zealand, and it’s not expensive.

      Let me know how it goes. Cheers,


  2. [...] with bocconcini mozzarella and tomato salad, and chicken breast stuffed with Mediterranean herb goat-cheese, wrapped in prosciutto bacon: Pesto Linguine with Goat Cheese Stuffed Chicken and Tomato [...]

  3. Trish says:

    Just discovered your site! & perused many of your delicious looking dishes!
    I have chicken & goat cheese in fridge, so am going to try this one tonight!

    Also, thanks for the video on the lobster tails. I’ve read in past as to cutting the shell from the top, but until I saw your demonstration, I was never successful at removing the meat this way! No one mentioned cutting the bottom membrane!
    Thanks again!
    p.s I have kitchen envy! :-)

    • Bart says:

      HI Trish, Thanks for checking out the web site, and I’m glad that you found some of the recipes interesting. Come visit again, and tell your friends! :-) Cheers, from Toronto, Canada. Bart

  4. Mary says:


    Is it ok to prepare/stuff the chicken the day before the event, and then just fry and bake right before dinner?


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