Light Cream Cheese And Bacon Stuffed Chicken Breast

Looking for a dish that’s both delicious and a touch indulgent while still being healthy? Our Stuffed Chicken Breasts with Light Cream Cheese and Bacon is the perfect balance of flavours and textures. Juicy chicken breasts are filled with a creamy, protein-packed mixture and wrapped in crispy bacon for a mouthwatering meal that’s sure to impress.

Ideal for both weeknight dinners and special occasions, this recipe combines light cream cheese, savoury bacon, and sweet roasted capsicum for a rich and satisfying flavour profile. Plus, with added Tasteless Protein Powder, you get a protein boost without compromising on taste.

Ingredients

2 chicken breasts (170g each approximately)
1 teaspoon seasoning of choice (We used: Gewurzhaus French Lavender Salt)
4 slices bacon cut in half
200 grams lite cream cheese
1 tablespoon Moroccan Mingle Seasoning
2 scoops Tasteless Protein by Feel Good Protein
A jar of roasted capsicums
2 teaspoons avocado oil
Fresh Dill
Salt and pepper to taste

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Lay the chicken breasts on a cutting board. Carefully cut each breast open like a book, leaving one side attached so you have a thin sheet of chicken.

3. Use a knife to butterfly each breast, then cover with plastic wrap and pound to an even thickness of about 6 mm with a meat mallet or rolling pin.

4. Season the top side of the chicken breasts liberally with salt and pepper.

5. Lay slices of bacon over each butterflied chicken breast.

6. To prepare the Cream Cheese mixture, in a bowl, combine the lite cream cheese, Tasteless Protein, and Moroccan Mingle Seasoning. Combine well and spread this mixture over the bacon.

7. Place the capsicum strips over the cream cheese mixture.

8. Roll the chicken: Starting at the narrow end, tightly roll up each chicken breast, tucking in the filling as you go to form a solid log. Place each roll seam-side down on the prepared baking sheet.

9. Before going inside the oven, drizzle the chicken rolls with avocado oil, sprinkle with fresh dill and additional salt and pepper (or your choice of seasoning).

10. Bake for 20 – 25 minutes or until the internal temperature reaches 75°C when checked with a thermometer. Note: The temperature will continue to rise as the chicken rests.

11. Allow the Light Cream Cheese And Bacon Stuffed Chicken Breast to cool for 5 minutes before slicing into 2cm wheels. Serve warm.

Note: To save on ingredients, you can substitute the bacon with ham slices and replace the fresh dill with spinach.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat by microwaving in short bursts until warmed throughout.