Bacon-Wrapped Chicken Spirals Recipe
Bacon-Wrapped Chicken Spirals Recipe photo by Taste of Home
Next Recipe

Bacon-Wrapped Chicken Spirals Recipe

Read Reviews
5 8 11
Publisher Photo
In her kitchen in Ponca City, Oklahoma, LaDonna Reed spreads chicken breasts with a creamy filling, rolls them up, wraps them in bacon and bakes them. For a spicier version, she suggests that you try using sliced jalapeno peppers instead of green chilies.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 2 servings


  • 4 bacon strips
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon seasoned salt, optional
  • 1/4 cup canned chopped green chilies
  • 1-1/2 ounces cream cheese, softened
  • 1 garlic clove, minced

Nutritional Facts

1 each: 316 calories, 12g fat (5g saturated fat), 121mg cholesterol, 486mg sodium, 3g carbohydrate (0g sugars, 1g fiber), 45g protein .


  1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain on paper towels. Flatten chicken to 1/4-in. thickness. Sprinkle with seasoned salt if desired.
  2. In a small bowl, combine the chilies, cream cheese and garlic. Spread over one side of each chicken breast. Roll up and tuck ends in. Wrap each with two bacon strips; secure with toothpicks.
  3. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. Discard toothpicks. Yield: 2 servings.
Originally published as Bacon-Wrapped Chicken in Cooking for 2 Winter 2005, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Bacon-Wrapped Chicken Spirals

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
sweetycheeks 217421
Reviewed Jan. 10, 2015

"When I am in a hurry I use real bacon bits and sprinkle them in the middle and on top. LOTS of green chilies on top too! Messy but so good."

Reviewed Oct. 17, 2013

"We don't keep chilies in our home so I substituted green and red bell peppers and it's amazing. If I'm feeling adventurous I'll mix in green onions. I like that you can hide vegetables in it."

angelasandoval 206753
Reviewed Mar. 10, 2012

"Used 1 T. chopped jalapenos instead of green chilies for that extra "kick" we like. Very good!"

2foru 75844
Reviewed Feb. 20, 2011

"Very good flavor! I thought it was a little messy to make, but still, I'd make it again."

Northwoods Mom 124053
Reviewed Feb. 16, 2011

"Another successful meal! My whole family enjoyed it."

cc4gs 128954
Reviewed Sep. 26, 2010

"Best chicken recipe I have ever made!! I suggest breading the chicken. It makes it extra wonderful. It's mine and my husband's fallback dinner when we don't know what else to make. Amazing!"

ChefTibbles 63076
Reviewed May. 17, 2010

"This was delicious! I used jalapenos because I didn't have chlies, but I'll definitely be experimenting with more filling again."

86county 206752
Reviewed Jul. 9, 2009

"I make this for dinner parties served with rice. Always a favorite."

Loading Image