Juicy chicken stuffed with mozzarella cheese and maple bacon jam – the best stuffed chicken you’ve ever had!
Ever since I made this bacon jam, I’ve been kind of obsessed with it. It basically takes anything you would eat and makes it more spectacular than you could even know. But I mean, it’s bacon, maple syrup, apple juice, garlic, onion, balsamic vinegar…. you really can’t go wrong.
And if bacon jam is wrong then I don’t want to be right.
So I’ve been thinking about what kinds of things I can put it on or stuff it in. Because I guess I feel like it’s one of those things you should put on or stuff in stuff, and not just eat it out of the jar with a spoon.
But if you decide to just eat it out of the jar with a spoon before you get to the point of actually stuffing it into a chicken breast, I won’t judge. I can’t promise that I wouldn’t eat it off a piece of cardboard.
I decided to stuff it into a chicken breast because chicken is such a blank canvas, and the bacon jam really makes it extra special. And just in case it wasn’t already a homerun, I stuffed some cheese in there as well. Just to really seal the deal.
Please go make this bacon jam — I promise you won’t regret it. And then stuff it into everything you can think of, including these chicken breasts.
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Cheese & Bacon Jam Stuffed Chicken Breasts
- 4 chicken breasts
- 3/4 cup shredded mozzarella
- 4 heaping tablespoons bacon jam
- 1 tsp seasoning salt
- 2 tsp canola oil or oil of choice
- Preheat oven to 375 degrees F.
- Slice a pocket into chicken breasts without cutting the ends or the bottom open.
- Being careful not to contaminate the whole jar of bacon jam (you will probably need to scoop out the 4 tablespoons into a bowl, and spoon from that new bowl into the chicken), place one heaping tablespoon of jam into each pocket. Smush it around with your fingers until it covers the bottom of the whole pocket. Repeat for all chicken breasts.
- Add ¼ of the cheese to each chicken breast, and smooth out with your fingers so that it reaches the bottom and the sides of the pocket.
- Place chicken on a lightly greased baking sheet and sprinkle with seasoning salt.
- Bake about 20 minutes. Brush the top of each chicken breast with oil and bake another 10 minutes or until a meat thermometer in the chicken reaches 165 degrees F.
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