Panko Crusted Chicken Breast Stuffed with Swiss and Bacon
Panko crusted chicken breasts stuffed with Swiss cheese and bacon have a satisfying French onion infused crunch with the comforting flavors of cheese and bacon hiding inside!
Servings: 4 servings
Calories: 519kcal
Equipment
Ingredients
- 4 chicken breasts
- 4 strips cooked bacon
- ½ cup shredded Swiss cheese
- 1 cup panko breadcrumbs
- ½ cup French Onion Dip
- 1 teaspoon salt
Instructions
- Preheat oven to 425 degrees.
- Cut a slit into the side of each chicken breast a couple inches long.
- Use your fingers to work open a deep opening inside the chicken breast without tearing a hole through the flesh.
- Add half strip of bacon inside the cavity, then cheese, and finally the other half strip of bacon should block the opening.
- Place dip and Panko in separate bowls, combining salt in the Panko dish.
- Coat each chicken breast in a light, even, coating of dip and then coat in Panko breadcrumbs.
- Place each coated breast on a wire baking rack and bake chicken at 425 degrees for 35 minutes, or until the internal temperature reaches 165 degrees.
Notes
Cooking time will vary depending on the thickness of the meat. This is why I always recommend using a meat thermometer.
Stuffing amounts will vary depending on size of the chicken cavity. Don't worry if you have extra.
Tip: The French Onion dip also doubles as a delicious condiment to serve with the chicken breasts, or use my Honey Mustard recipe, or a simple marinara sauce.
Nutrition
Calories: 519kcal | Carbohydrates: 15g | Protein: 58g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 165mg | Sodium: 1438mg | Potassium: 916mg | Fiber: 1g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 2mg