Karen’s Killer Fixin’s: BACON WRAPPED CHICKEN

CookingIt’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BACON WRAPPED CHICKEN!

Everyone who knows me knows I LOVE BACON!! Anything with bacon added is great in my book. 🙂 This wrapped chicken is savory and flavorful and surrounded in BACON. Did I mention how much I love bacon? Snicker. I do like the versatility of this recipe because, with just a tweak or two of cheese or vegetables, the flavor palate changes. With my new challenge of making meals that are Weight Watchers friendly, this is a good one…with the exception of the cheese. Zero points for chicken, veggies, and bacon. Win-win!

I hope you enjoy today’s Killer Fixin’s. Happy eating!


P.S. We’re at 430 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.


Lay chicken breasts (one per person) on flat surface and cover with plastic. Flatten chicken with a meat mallet/tenderizer. Be careful not to make holes in chicken. Use the flat side.

Lay 2-4 slices bacon vertically and 2 slices horizontally on plate. Sprinkle chicken with Lawry’s Seasoning Salt. Lay chicken in center of bacon.

Mix cream cheese with garlic, or use herbed flavored cream cheese. Spread on the chicken. Add a little shredded cheddar* cheese.

Roll up the chicken and fold in the horizontal pieces of bacon, making sure sides are covered. Then fold up the verticle pieces and secure with toothpick if necessary.

Lay chicken seam side down on greased pan. Bake at 400 degrees for 45 minutes, turning it over halfway through.

Turn up oven to 500 degrees or broil (watch closely!) to brown the bacon and make it crispy. Turn over again to make sure other side is crisp.

* Other filling ideas: pepper jack cheese, Monterey Jack cheese, asparagus, broccoli, etc. Steam the vegetables a little before using so it’s tender.

13 thoughts on “Karen’s Killer Fixin’s: BACON WRAPPED CHICKEN”

    1. It’s a wonderful recipe for pulling together quickly. AND you can only make one or four, depending on how many people you’re feeding. It’s a “go-to” recipe. I keep a package of chicken breasts in my freezer just for this one recipe. Enjoy!

  1. YUM! I could see the husband eating this with cheddar and green chiles…. I think it might work with the “fake” cheese I found. Hmmmm….

    1. Sounds perfect. I have another chicken recipe I call “Chili Chicken” which is basically a whole green chili covering a chicken breast, covered with enchilada sauce top and bottom with cheese on top. I think it’s in my Menu under Karen’s Kitchen. Fake cheese is good, too! Enjoy!

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