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Bacon-Wrapped Chicken Spirals

 Bacon-Wrapped Chicken Spirals
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.
2 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: One serving (1 each) equals 316 calories, 12 g fat (5 g saturated fat), 121 mg cholesterol, 486 mg sodium, 3 g carbohydrate, 1 g fiber, 45 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.