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bacon wrapped chicken in roasting dish

Chef Norm’s Bacon Wrapped Chicken


  • (3) 8oz. packages of Philadelphia Cream Cheese
  • 12 thin slices of Virginia ham
  • 1 cup of diced sundried tomatoes
  • 2 bunches of scallions-chopped
  • Salt & pepper to taste
  • 6 boneless & skinless chicken breast halves, pounded thin
  • (2)16 oz. packages of thin or regular sliced apple smoked bacon


  1. Preheat the oven to 375 degrees.
  2. Mix together the cream cheese, scallions, sun-dried tomatoes, salt & pepper in a bowl. Separate the mixture into 6 equal parts.
  3. Spread the mixture over the 6 chicken breasts & then top each breast with 2 sliced of Virginia ham. Roll the chicken breasts, starting at the smaller end.
  4. Wrap the 6 breasts with all of the bacon, and then place the wrapped breasts on a rack set in a baking dish.
  5. Bake in the oven until the thickest part of the stuffed breast measures 160 degrees with a meat thermometer, about an hour, or so.