Bacon-Wrapped, Sautée-Stuffed Chicken Breasts

Bacon-wrapped chicken breasts stuffed with sautéed mushrooms, onions and spinach, covered with a strawberry-raspberry sauce.  

Recipe and Photos by Hudson Lofchie

Side note, this recipe is very healthy, even with the fatty bacon.  It can be made even more healthy by removing the bacon which does not terribly suppress the flavor.

(Based on serving 4 people, 1 chicken breast per person):

  • 4 boneless, skinless chicken breasts
  • 2 slices of bacon per chicken breast
  • 1/4 bottle cheap red wine
  • The Stuffing
    1.  1/2 red onion
    2.  6 white mushrooms
    3.  1/2 pound fresh spinach
    4.  (garlic optional, but recommended)
  • The Sauce
    1.  ~10 strawberries
    2.  Small package of raspberries
    3.  2 packets of splenda/sugar (2 teaspoons)


Preheat oven to 350.F

1.  Chop the onions, mushrooms, and strawberries











2.  Stir fry the mushrooms and onions in a little bit of olive oil

I add a dash of garlic salt











3.  As the veggies are frying, put the strawberries and rasberries into a small pot, on medium heat, with 2 cups of water and the sugar/splenda

Remember to stir every few minutes.  The heat will slowly break apart the fruit.











4.  Add the spinach into the stir fry. It will shrink drastically in size.  Keep stirring so the veggies don’t burn.  The final mixture should look like this:











5.  Cutting and stuffing the chicken.

Use a sharp knife, and slice down the center of the chicken breasts.  Be careful not to cut all the way through.  The cut should be about 80% the depth of the chicken.











To stuff the chicken, use a about 3 heaping tablespoons of stuffing per chicken breast.

Lay down 2 strips of bacon and place the stuffed chicken breast in the center of the two parallel strips.  Wrap the bacon tightly around, making sure that it is tight.











Put the chicken breasts into a baking dish, and pour the wine around them so it pools at the bottom of the dish.  Cover the baking dish with foil and put in the oven for 50 minutes.









By now, your strawberry/raspberry sauce should look something like this:











Turn the heat to low and keep stirring it until it is a homogeneous mixture.

6.  The Searing

When the chicken comes out of the oven, everything will be completely cooked, but the bacon will still look pink and soft.  We want it to have the signature golden brown of breakfast bacon.

Get a frying pan hot and put the chicken into the pan until it looks like this:











Remember to turn the breasts over so that the bacon is cooked all around the chicken.

7.  Present, serve, and enjoy

Pour some of the sauce from the baking dish onto a platter to keep the chicken from drying out.











Pour your strawberry/raspberry sauce into a serving bowl.  It should be drizzled over the chicken with a teaspoon.

The Final Product:





























I served the meal with sliced French break with oil and vinaigrette and a light caesar salad.  Even though the chicken was cooked in red wine, the taste goes very well with a bottle of white.

I hope you all enjoy eating/preparing this as much as I did.  I have made it 4 or 5 times now and it has never ceased to amaze.

Until next time, I bid you Adieu!


4 thoughts on “Bacon-Wrapped, Sautée-Stuffed Chicken Breasts

  1. Why wasn’t I invited to this event???????? Looks good! Doesn’t look kosher. How’s your Turdunkin? I heard we’re eating pizza for Thanksgiving – I don’t think so!!!!! XOXO Leslie Aiken

    • Thank you so much for bringing this to my attention. I’ve contacted the moderator and posted on their page. All I want is credit, not for them to have to delete the post.

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