Bacon-Wrapped Chicken Cordon Bleu
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This Bacon Wrapped Chicken Cordon Bleu is a fun, fancy dinner to make that will be a family dinner. While we love to eat out, making fancy food at home is perfectfor a home date night or a family cooking night. This was such a filling main that we had it with just a side salad.
I first made this in 2016, and we have made it frequently since then with minimal changes. I love that it is full of protein, but it also works out to be keto-friendly on days when I don’t want to have many carbs for dinner.
Bacon-wrapped chicken cordon bleu Ingredients:
- Boneless Skinless Chicken Breast
- Bacon: You will want to have thick-cut bacon; since the bacon will be wrapped around the chicken breast
- Ham Slice
- Slice Mozzarella Cheese
- Montreal Steak Seasoning
- Garlic Salt
- Season All
- Pepper
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How to cook chicken cordon bleu with bacon:
Preheat your oven to 350 degrees.
Wrap a large baking sheet with tin foil to catch the bacon grease and other drippings, making clean-up easy.
Stand your baking rack on the foil-wrapped baking sheet.
Trim any excess fat off of your chicken breasts.
Using your knife, slice open your chicken breasts.
Cut the ham and cheese to fit in the chicken breast, then layer them into the chicken breast.
Wrap the chicken breast with bacon, and use toothpicks at each end of the bacon strip to secure it in place.
Once wrapped in bacon, place the chicken breasts on the baking rack.
Bake for an hour.
*If your chicken breasts are large, I recommend flipping them at about 45 minutes to ensure the chicken breast is cooked. Use a meat thermometer to double-check the temperature as well. It should be 165 degrees.*
What To Serve With Bacon-Wrapped Chicken Cordon Bleu:
There is no best side for chicken cordon bleu, exactly. I prefer to serve a lighter side dish, as the main course can be quite heavy in calories. Check out my full list of -> What To Serve With Chicken Cordon Bleu.
Sides: Vegetable Stir Fry, Air Fryer Asparagus, Grilled Corn on the Cob, White Rice, Oven Roasted Asparagus, Air Fryer Brussel Sprouts, Oven Roasted Potatoes, Oven Roasted Acorn Squash, Loaded Mashed Potatoes, Crockpot Quinoa
Bread: Cheesy Garlic Pull-Apart Bread, Garlic Parmesan Biscuit Pull-Apart Bread, English Muffin Garlic Cheese Bread, Easy Cheesy Monkey Bread, Corn Bread
How to Store baked bacon Wrapped Chicken
Once your bacon chicken cordon bleu has cooled properly, store it in a ziploc bag or an air-tight container for up to three days after cooking. You can freeze and keep it for up to 90 days after cooking.
Storing leftovers properly requires the right tools! My preferred storage method is if the leftovers can be sealed in a food saver. If not, then an air-tight container or Ziploc bag for the fridge is the way I go. The airtight container or a freezer Ziploc bag are the next best bet for freezing the leftovers. I also use a food scale to measure portions into serving sizes.
How to Reheat chicken cordon bleu wrapped in bacon
You can reheat using a microwave, an oven, or an air fryer.
Other Amazing Bacon-Wrapped Recipes
It’s no secret that bacon makes everything better, right?? I love to find ways to include it in other dishes and appetizers. It never disappoints.
- Bacon Wrapped Smokies
- Bacon Wrapped Annehiem Peppers
- Pork Tenderloin Bacon Wrapped
- Bacon-Wrapped Asparagus
What have you made better after you wrapped it in bacon?
Bacon-Wrapped Chicken Cordon Bleu
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Ingredients
- 4 Chicken Breast
- 4 Slices Thick Cut Bacon
- 4 Slice Ham Slices
- 4 Slices Mozzarella Cheese
- Montreal Steak Seasoning
- Season All
- Garlic Salt
- Black Pepper
- Salt
Instructions
- Preheat your oven to 350 degrees.
- Wrap a large baking sheet with tin foil to catch the bacon grease and other drippings to make clean up a breeze.
- Stand your baking rack on the foil wrapped baking sheet.
- Trim any excess fat off of your chicken breasts.
- Using your knife, slice open the chicken breasts.
- Cut the ham and cheese to fit in the chicken breast. Layer them in the chicken breast.
- Wrap the chicken breast with bacon and use toothpicks at each end of the bacon strip to anchor the bacon into place.
- Once wrapped in bacon, place the chicken breasts on the baking rack.
- Bake for an hour.
- *If your chicken breasts are large, I recommend flipping them at about 45 minutes to make sure the chicken breast are cooked through. Use a meat thermometer to double check the temperature as well. It should be 165 degrees.
I have never made this before , I have thought about it but just never did it, I am thinking about it after reading this recipe, very easy and looks delicious!!
I’m going to make it with blue cheese and jalapeños instead of mozarella.
That sounds amazing! Let me know how it turns out please!
Made this for my Mom & I today, using Swiss cheese. What a simple recipe for such wonderful flavor!! We will make this again.