Stuffed Chicken Breast

We typically just roast a whole chicken in the slow-cooker or rotisserie style and make broth with the bones, but occasionally I’ll splurge on organic & free range chicken breast and this is one of my go-to recipes.

This is a mixture of chicken cordon bleu and baked chicken. I included instructions in the recipe for making this with loaded cauliflower (like loaded baked potato, but better!), so it is a complete meal in 2 pans and 1 hour! If you don’t want the loaded cauliflower, just leave off the ingredients starting with cauliflower.

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5 from 1 vote

Stuffed Chicken Breast Recipe

Simple baked stuffed chicken breast with loaded cauliflower is a simple and easy meal idea.

Course Main

Cuisine French

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 stuffed chicken breasts

Calories 589kcal

Author Katie Wells

Ingredients

• 4 chicken breasts
• 4 slices of ham
• 4 slice of cheese of choice optional
• 1 tsp  salt
• 1 tsp  black pepper
• 1 tsp  garlic powder
• 1 tsp  basil
• 6 slices bacon
• 2 bags frozen cauliflower
• sprinkle of salt and pepper
• 4 oz cheese shredded (optional)

Instructions

• Preheat oven to 350°F.
• Slice each chicken breast almost in half, leaving a small amount connected around one outside edge to make a pocket.
• Roll a slice of ham around each slice of cheese if using, and stuff it into the pocket in the chicken.
• Place in a well greased (I suggest butter) baking dish and top with spices.
• Bake chicken in the oven for 45 minutes to 1 hour  until chicken is cooked through.
• Meanwhile, in a large stove and oven safe pan, cook the bacon on the stove until slightly crispy.
• Remove the bacon, leaving bacon fat in the pan.
• Add the bags of frozen cauliflower to the pan sprinkle it with a little salt and pepper.
• Let it defrost/cook on medium low heat for about 10 minutes, stirring occasionally.
• Chop the bacon slices and sprinkle over the cauliflower, covering evenly.
• Put the pan with the cauliflower and bacon into the oven for 15-20 minutes (remainder of chicken cooking time) and top with cheese if desired 5-10 minutes before both are done.
• Remove both from the oven and enjoy!

Notes

You can double or triple the stuffed chicken part of the recipe to have extra for lunches throughout the week.

Nutrition

Serving: 1stuffed breast + 1 cup cauliflower | Calories: 589kcal | Carbohydrates: 9.5g | Protein: 57.9g | Fat: 35.2g | Saturated Fat: 17.2g | Cholesterol: 173mg | Sodium: 1900mg | Fiber: 5.4g | Sugar: 2.4g

What is your favorite way to prepare chicken? Tell me below!