Bacon-wrapped chicken breasts filled with a creamy cheddar, almond, and green onion mixture, then baked and broiled until the bacon crisps. A surprisingly simple assembled dish that feels elegant enough for special occasions.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a large bowl, stir together shredded cheddar cheese, condensed cream of chicken soup, chopped green onions, slivered almonds, sour cream, hot sauce, and 1/2 teaspoon of the garlic powder until well combined.
Slice a pocket horizontally into the side of each chicken breast, being careful not to cut all the way through.
Fill each chicken breast evenly with the cheese mixture and fold the chicken closed.
In a small bowl, combine the paprika, the remaining 1/2 teaspoon of garlic powder, and the black pepper. Sprinkle this seasoning mixture evenly over the stuffed chicken breasts.
Wrap each chicken breast with 3 slices of bacon, securing it tightly, and place on the prepared baking sheet.
Bake in the preheated oven for about 30 minutes, or until the chicken is nearly cooked through (160°F).
Turn the oven to broil and broil for about 5 minutes, until the bacon is browned and crispy.
Garnish with additional chopped green onions and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10–12 minutes.
Bake until the chicken reaches 160°F internally, about 30 minutes. Then broil for 5 minutes to crisp the bacon.
Yes, assemble and wrap the chicken up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake directly from cold, adding 5–10 minutes to the cooking time.
Pecans, walnuts, or pine nuts work well. Toast them lightly first for best flavor.
The recipe calls for thin bacon, which wraps easily and crisps in 35 minutes total. Thick-cut bacon may require longer broiling to crisp.
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warm throughout.
