Serve our Stuffed Breaded Chicken recipe in just 40 minutes. With bacon, cream cheese and orange zest, our breaded chicken recipe is a guaranteed win!
What You Need
Original recipe yields 6 servings
6 small boneless skinless chicken breasts (1-1/2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup seasoned dry bread crumbs
2 Tbsp. each butter and olive oil
Add To Shopping List
Let's Make It
Place chicken on piece of plastic wrap on cutting board; cover with second piece of plastic wrap. Pound chicken with rolling pin to 1/2-inch-thickness.
Wash orange, then grate the peel. Mix 1 tsp. of the orange peel with cream cheese and bacon until well blended. Spread 1 Tbsp. of the cream cheese mixture onto center of each chicken breast; roll up, folding in both short ends of each breast to enclose filling. Secure with toothpicks. Coat with bread crumbs; shake gently to remove excess crumbs.
Melt butter with oil in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or golden brown on both sides and cooked through (180°F). Place chicken on serving plate. Remove and discard toothpicks. Cut orange in half; squeeze juice over chicken. Let stand 5 min. before serving.
Serve with a mixed green salad and slice of whole-grain bread.
Out of bread crumbs? Prepare as directed, using finely crushed RITZ Crackers or saltine crackers instead.
Substitute a lemon for the orange.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.