Bacon-Wrapped Stuffed Chicken Breasts with Rice
Restaurant plating, home kitchen.
$25.50 total
Ingredients & Cost Breakdown
| 6 large chicken breasts | $8.25 |
| 2 cups spinach | $2.50 |
| 4 oz cream cheese | $1.98 |
| 1 cup shredded mozzarella | $1.48 |
| Grated parmesan | $0.90 |
| 2 cups rice pilaf | $1.40 |
| 2 cloves garlic | $0.65 |
| 8 slices bacon, for wrapping | $2.50 |
| Extra cheese, topping | $0.99 |
| 2 lb potatoes, side | $2.10 |
| Bagged garden salad, side | $2.75 |
| Total | $25.50 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 6 large chicken breasts
- 2 cups spinach
- 4 oz cream cheese
- 1 cup shredded mozzarella
- Grated parmesan
- 2 cups rice pilaf
- 1 head garlic
- 8 slices bacon, for wrapping
- Extra cheese, topping
- 2 lb potatoes, side
- Bagged garden salad, side
How to Make It
- Preheat oven to 400°F. Butterfly each chicken breast and stuff with a mix of wilted spinach, cream cheese, mozzarella, and garlic.
- Wrap each stuffed breast with a slice of bacon and secure with a toothpick.
- Sear stuffed breasts 2 minutes per side, then transfer to the oven and bake 20–25 minutes until cooked through.
- Cook rice pilaf and boil potatoes while the chicken bakes.
- Top chicken with extra cheese for the last 3 minutes; serve over rice pilaf with potatoes and salad.
No-Time-For-That Tip: Secure the bacon with toothpicks before searing — skip it and the wrap unravels the second it hits the hot pan.
Gear for this recipe
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