Can I prepare the Bacon-Wrapped Mac 'n' Cheese Stuffed Chicken Breasts ahead of time?

Yes, you can! Prepare the stuffed chicken breasts up to a day before. Store them in the fridge covered. Add the bacon just before baking for crispiness. This makes meal prep easier for busy cooks.

What type of cheese works best for the mac 'n' cheese filling?

Sharp cheddar and mozzarella are my top picks. Mixing Gruyère, sharp cheddar, and mozzarella makes the filling rich and creamy. It melts well and adds flavor.

How can I ensure the chicken stays moist when stuffed?

Use bacon to keep moisture in. Choose chicken breasts of the same thickness and don't overstuff. Butterflying the chicken helps keep it moist. Don't overcook; use a thermometer to check for 165°F (74°C).

Are there any gluten-free alternatives for this recipe?

Yes! Use gluten-free pasta for the mac 'n' cheese. Make sure your bacon is gluten-free too. You can also use almond flour or gluten-free breadcrumbs for coatings.

Can I make this recipe in an air fryer?

Absolutely! Cook at 360°F (182°C) for 15-20 minutes. Check often to ensure the bacon is crispy. Don't overcrowd the basket for best results.

What are the best side dishes to serve with this chicken?

Choose light, fresh sides to balance the dish. Roasted veggies, a green salad, or steamed asparagus are great. A lemon-herb vinaigrette can cut through the richness.

How long will leftovers keep in the refrigerator?

Leftovers will last 3-4 days in the fridge. Store them in an airtight container. Reheat in an oven or air fryer to keep the bacon crispy. Microwaves can make bacon soggy.

Bacon-Wrapped Stuffed Chicken: 1 Ultimate Comfort Food Recipe

Name: Bacon-Wrapped Mac 'n' Cheese Stuffed Chicken Breasts Recipe (Perfect Dinner)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts 8 bacon slices 8 oz cream cheese, softened 2 cups shredded sharp cheddar cheese 1 cup shredded mozzarella cheese 1 tsp garlic powder 2 tbsp fresh parsley, chopped 2 cups elbow macaroni, cooked al dente 1/2 cup whole milk 4 tbsp butter 2 tbsp all-purpose flour

Description

Indulgent bacon-wrapped chicken breasts stuffed with creamy mac ‘n’ cheese filling, combining three classic comfort foods into one unforgettable dish perfect for family dinners and special occasions.

Ingredients

Scale

4 boneless skinless chicken breasts 8 bacon slices 8 oz cream cheese, softened 2 cups shredded sharp cheddar cheese 1 cup shredded mozzarella cheese 1 tsp garlic powder 2 tbsp fresh parsley, chopped 2 cups elbow macaroni, cooked al dente 1/2 cup whole milk 4 tbsp butter 2 tbsp all-purpose flour

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Instructions

Preheat oven to 375°F (190°C) and prepare a baking dish. Cook elbow macaroni according to package directions until al dente, drain and set aside. In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, whisking until smooth and thickened. Remove from heat and stir in cream cheese, cheddar, mozzarella, garlic powder, and parsley. Fold in cooked macaroni to create the mac ‘n’ cheese filling. Using a sharp knife, cut a pocket into each chicken breast without cutting all the way through. Stuff each chicken breast with the mac ‘n’ cheese mixture, securing with toothpicks if needed. Wrap each stuffed chicken breast with 2 bacon slices, securing ends underneath. Place in prepared baking dish and bake for 25-30 minutes. Check internal temperature reaches 165°F (74°C) before serving. Let rest for 5 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients for smoother mixing. Don’t overstuff the chicken breasts to prevent filling from leaking out. Store leftovers in refrigerator for up to 3-4 days. Can be prepared up to 24 hours ahead – add bacon just before baking. For gluten-free version, use gluten-free pasta and ensure bacon is gluten-free.

Prep Time: 20
Cook Time: 30
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 650
Sugar: 4g
Sodium: 890mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 48g
Cholesterol: 145mg