Bacon Wrapped Goat Cheese Chicken

After I made the roast chicken and goat cheese dish that replicated a local Italian restaurant meal, I had some of the garlic and herb goat cheese left over. With some boneless, skinless chicken breasts in the freezer, it seemed a good time to pair them together for another meal. The boneless and skinless breast meat is not my favorite, as it dries out so fast, it is hard to get them fully cooked without being the proverbial rubber chicken. The answer, as it frequently is, was bacon.

Gathering what I had, I mixed up a spice blend for more seasoning.

Cut a pocket in the top of the breasts, and stuff with herb goat cheese.

Sprinkle with seasoning. Use whatever you like. This blend is an international inspired blend of citrus peel, sesame seeds, lemon pepper, ginger and poppy seeds.

Wrap with bacon, and place in a baking dish sprayed with non-stick spray or lightly oiled.

Bake 45 minutes at 350º, check temperature to make sure it is done. It should read 165º at the thickest part of the piece.

Yum!! The goat cheese is a creamy and flavorful addition to the chicken.

We enjoyed this easy, weeknight meal on our August Colors table. The food matched the decor this night.

The side dish of fresh avocado salad has grape tomatoes from my garden.

I served the chicken on a bed of buttered fettuccine noodles with fresh parsley from my garden. My Sweet Babboo said the noodles needed a bit more, so I added equal parts of ricotta cheese and fat-free half-and-half to make a quick sauce for his. Of course, this was after I did all the photos, LOL!

Cutting into the chicken, the goat cheese layer held together better than I thought it might. It was creamy and delicious.

It was good the next day too, as mine was too big to eat in one meal. Do you have a favorite, quick, weeknight chicken meal recipe?

14 thoughts on “Bacon Wrapped Goat Cheese Chicken

  1. Mary

    Really enticing meal, shall keep it on file and try to keep it in my head. In the cooking doldrums at the moment. Can’t get my cooking mojo going. It will soon bounce back. :))

  2. Mary Stori

    Wow….it looks delicious. Funny, I had a herb goat cheese, paired with fresh tomato slices from our garden pots, pepperoni and romaine lettuce croissant sandwich along with….you guessed it……tomato pie. I used Paula Deen’s recipe instead of yours simply because I had lots of cheddar cheese to use up…… Yup, the tomatoes we wait for all season now come all at once. Since we really don’t grow enough to can or even make a sauce…they need to be used quickly.

    1. Robin RK

      Sounds very tasty. Have you thought of wrapping the chicken with procutto (I know I’m spelling it wrong, sorry) Italian ham. It would cut down on the fat but still give you flavor. This is how I’ve done it in the past with herbed goat cheese.

  3. Linda B

    Costco sells packages of cooked rotisserie chicken…I buy those and separate into meal-sized amounts and freeze. Then make chicken salad for a fast evening meal during the sunmmer…have to remember to defrost ahead of time…I always add dried cranberries and pecans and my mock-mayo mix has sweet & sour pickles mixed in. Ready in about 15 minutes.

  4. Joan Sheppard

    Amen to the comment Bacon is the answer…..
    Thawing the chicken as I’m writing this. What’s for dinner tonight?
    Thanks!

Due to the volume of comments during Autumn Jubilee, I cannot respond individually, but the sponsors and I read every one.

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