Cheese Stuffed Chicken Breast

Cheese Stuffed Chicken Breast is an easy recipe that will impress your guests. For your next dinner party, throw this chicken together so you can wow them with your cooking skills (they don’t have to know how easy it is!) and feel good about feeding them something healthy at the same time. This Cheese Stuffed Chicken Breast pairs perfectly with roasted potatoes and roasted veggies. Or any sides that you prefer- even salad. 

For more scrumptious, but healthy chicken recipes, look at these 29 Easy Low Calorie Chicken Recipes. 

Three reasons why you need to make this recipe! 

It’s “fried”, it’s seasoned, and it’s cheesy. 

With this recipe for Cheese Stuffed Chicken Breast, you get a really well seasoned chicken breast for dinner, coated in a crisp, crumb topping that’s reminiscent of fried chicken. And it’s stuffed with cheese. It’s a win all the way around. 

It’s got a wow factor- perfect for impressing someone. 

If you’ve got a special someone coming over for dinner, or even a crowd of people, this dish is perfect to make. Who doesn’t love cheese and bacon? And it looks fancy as well. 

It’s filled with muscle building protein blocks. 

This dish is all about the protein – you get it from the chicken, cheese, and the bacon. Muscle is essential for fat loss, so you’ll be killing two birds with one stone with this recipe. 

Ingredients you need to make Cheese Stuffed Chicken Breast: 

• 4 (6 oz) raw skinless boneless chicken breast
• 2 Tbsp all purpose flour
• 1 egg
• 2 Tbsp egg whites
• 2.5 Tbsp bread crumbs
• 1.5 Tbsp finely grated parmesan cheese
• 1.5 tsp garlic powder
• 1 tsp Italian seasoning
• 4 oz softened light cream cheese
• 3 slices cooked and crumbled Oscar Mayer Center cut bacon – set aside 1/2 Tbsp of the bacon grease
• 1 oz light shredded mozzarella cheese 

How to make Cheese Stuffed Chicken Breast (step by step): 

1. Cook the bacon and set aside 1/2 Tbsp of the bacon grease. Crumble the bacon once it’s cooled and set aside
2. Preheat the oven to 375F and line a baking sheet with parchment paper and lightly spray with nonstick spray. 
3. Cut a pocket into the side of each chicken breast. Make sure to not cut all the way through (as shown in the picture). 
4. Whisk the egg and egg whites together in a small bowl and lay out the flour on a flat plate. In a small bowl, mix the bread crumbs, parmesan cheese, 1/2 tsp of garlic, and 1 tsp Italian seasoning and spread out on another flat plate.
5. In a small bowl, mix together the cream cheese, 1 tsp garlic powder, crumbled bacon, and shredded mozzarella cheese.
6. Divide the cream cheese mixture into the 4 chicken breasts spreading out to cover it as much as possible. (see picture) Fold each chicken breast closed.
7. Roll each stuffed chicken breast in flour and dip them carefully in the egg mixture and then roll in your bread crumb mixture. Set the stuffed and coated chicken breasts onto a plate until you’re ready to cook. 
8. Heat the bacon grease in a large frying pan over medium then sear each side of the chicken breast for 1-2 minutes. 
9. Place them on a baking sheet and bake in the oven for 35 minutes.
10.  Let cool for a few minutes before digging in! Enjoy. 

Makes 4 servings. Nutrition info per serving: Calories 331,  Fat 13 g, Saturated fat 5 g,  Carbs 11g,  Fiber .4 g, Sugars 3 g, Sodium 704 mg, Protein 44 g. 

WW Points 

• Chicken breast 0 points 
• All purpose flour 2 points
• Egg and Egg Whites 0 points 
• Bread crumbs 2 points
• Finely grated parmesan cheese 1 point
• Garlic powder and Italian seasoning 0 points 
• Light cream cheese 11 points
• Oscar Mayer center cut bacon 3 points
• Light shredded mozzarella cheese 3 points

6 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

4-8 personal points 

4 smart points each on blue & purple 

8SP green 

7 points plus- old WW program 

Different ways to change up this recipe:

• Cream cheese is definitely the best base for the cheese mixture, but other cheeses could work as well. Ricotta cheese, cottage cheese, or even laughing cow cheese work give you lower points per chicken but still be just as flavorful and cheesy. 
• Another way of making the creamy filling would be non-fat Greek yogurt. That would make each chicken breast 3 weight watcher points instead of 6 points. 
• You could add a variety of spices to the cream cheese mixture if you didn’t want to use bacon. Some ideas include: sun dried tomatoes, basil, roasted garlic, or any variety of spices you like. Cream cheese is a fantastic base for flavoring your own way. 

Tips and Tricks for Making Cheese Stuffed Chicken Breast: 

• Don’t overstuff the chicken – it’ll leak out everywhere onto the pan and you won’t end up with a fully stuffed chicken breast. 
• When breading the chicken, remember to keep one hand dry, and one hand wet for minimal mess. Use one hand to put the chicken in the flour and then into the egg, then the other hand to toss the chicken around in the egg and place it on the bread crumbs. Go back to the first hand to coat the chicken in the bread crumbs. You’ll prevent the bread crumbs from clumping this way. 
• You can pre-stuff the chicken breast, and let them sit in the fridge all day (covered tightly). Let them come to room temp for about 30 minutes before cooking. 
• This dish does not freeze well. You should plan to consume all the chicken within 7 days. It does make a great meal prep option though. Make enough for your lunches for the week, and you’ve got a filling, high protein lunch that will leave you with plenty of energy to finish the work day. 

Similar recipes you’ll enjoy: 

• Olive Garden Chicken Marsala
• Weight Watchers Chicken Salad
• Weight Watchers White Chicken Chili