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.
Stuffed Chicken Breast Recipe
- 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!
What is your favorite way to prepare chicken? Tell me below!