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Stuffed Chicken Bacon Wraps With Wedges.

Published by dean

quck, easy and looks pro



  • -1 chicken breast per person.
  • -1 tub of cream cheese with herbs in
  • -roughly 2 strips of bacon per person
  • -roughly 2 mushrooms per person
  • -roughly 2 medium potatoes per person
  • -seasoning
  • -olive oil


-pre-heat oven to 200

-cut potatoes into wedges, leaving the skins on.

-boil in a pan of water until they begin to soften.

-place on a baking tray and drizzle in olive oil and season (make it spicy with cayenne, or simply salt and pepper)

-put in the oven

-the next part should only take 5-10 mins.

-whilst theyr in the oven, take your chicken breasts and slice them along their side to create a flap that almost touches the other side.

-in a pan fry up bacon and diced mushrooms, once done shop the bacon into small pieces.

-add bacon and mushroom to cream cheese and mix.

-then stuff your chicken breast with the mix, close and seal by wrapping a strip of bacon around the breast.

-put the breasts in the oven on a baking tray and cook for roughly 30-40 mins, or until the chicken is no longer pink in the middle.

-always check the spud wedges as they have a tendency to be unpredictable, they should be slightly crispy and soft in the middle, thats when theyr done.