Trevor’s Stuffed Chicken recipe is absolutely delicious! Chicken breast, asparagus, red pepper, havarti cheese and the option to wrap each in bacon!
I was speaking with my friend Trevor on the phone and he suggested I try this Trevor’s Stuffed Chicken recipe he came up with.
Chicken breast, asparagus and jalapeno or any other flavored Havarti cheese. It sounded great so we tried it. We added some red pepper and Ken had to have bacon so we wrapped up a couple in bacon. Absolutely delicious.
The key to making Trevor’s Stuffed Chicken breasts is to angle the knife downwards when you are cutting out the pocket. This way the cheese doesn’t run out all over the place while the chicken is cooking! I just hate when that happens!
Also, it is so important to cover your asparagus ends tightly wrapped or twisted in tinfoil, right up to each chicken breast, otherwise they will come out of the oven totally black! When totally covered the asparagus doesn’t burn and tastes delicious!
Ingredients in Trevor’s Stuffed Chicken
- chicken breasts
- asparagus
- sweet pepper
- havarti cheese
- bacon
- seasoning salt
- garlic powder
- cooking spray
How to make Trevor’s Stuffed Chicken
Preheat your oven to 350 degrees.
Prepare a rimmed baking sheet with tinfoil and cooking spray. Set aside.
At your work surface place your chicken breasts and using a small sharp knife cut out a pocket of sorts, angled downwards, in the thickest part of the chicken without cutting right through.
By angling the knife downwards your cheese will not all run out. Do this with each chicken breast.
Shove a chunk or thick slice of cheese as deep into each pocket as possible.
Place a couple of the pepper slices on top of the cheese and then the asparagus. Cover vegetables and cheese with the top of the chicken breast. Ken, my husband, always calls this “the flap”.
Sprinkle seasoning salt and your garlic powder on top of each chicken breast.
If you are not using bacon you can skip this step. Starting at one end wrap each slice as tight as possible around each chicken breast, slightly overlapping each slice.
You should not need more than three slices. We usually end up using 2 to 2 ½ slices per chicken breast. Secure the start and end of each bacon slice with toothpicks.
If you are not using bacon you can use toothpicks, twine or nothing at all to secure the pocket. I usually use a toothpick or two. It just holds everything together better.
Take a couple small pieces of tinfoil and wrap it around the asparagus ends that are sticking out of the chicken so they do not burn.
Bake chicken for 40 to 45 minutes without bacon and 50 to 55 minutes with bacon. Cooking time will depend on the size of your chicken breasts. Use your thermometer to confirm your chicken breasts are cooked.
Just in case Trevor’s Stuffed Chicken isn’t for you I have listed some others below you just might want to have a look at. You can never have too many chicken recipes. Hopefully you will enjoy them as much as we do!
Perfect Oven Barbecued Chicken
Cheesy Barbecue Bacon Chicken Breast
Balsamic Orange Maple Glazed Chicken
Sweet Balsamic Apple Glazed Chicken Breasts
Bacon or Prosciutto Wrapped Cream Cheese Stuffed Chicken Breasts
Maple Garlic Glazed Chicken Breasts
Crispy Onion Honey Mustard Chicken
Balsamic Raspberry Garlic Chicken
The Best Alice Springs Chicken Copycat
Bacon Wrapped Barbecue Chicken
Cordon Bleu Hasselback Chicken
Quick and Easy Apricot Chicken
Crunchy Barbecue Onion Chicken
Trevor's Stuffed Chicken
Equipment
- rimmed baking sheet
- rack
Ingredients
- 4 chicken breasts, boneless, skinless
- 8 spears asparagus 2 per chicken breast
- 1 pepper, green, red, orange or yellow, large, cut in half, cored, thinly sliced 2 slices per chicken breast
- slice havarti cheese, your favorite flavor, sliced to ¼-1/2 of an inch thick
- 2-3 slices bacon per chicken breast (if using)
- 2 dashes seasoning salt per chicken breast
- 2-3 dashes garlic powder per chicken breast
- cooking spray
Instructions
- Preheat your oven to 350 degrees. Prepare a rimmed baking sheet with tinfoil and cooking spray. Set aside.
- At your work surface place your chicken breasts and using a small sharp knife cut out a pocket of sorts, angled downwards, in the thickest part of the chicken without cutting right through. By angling the knife downwards your cheese will not all run out. Do this with each chicken breast.
- Shove a chunk or thick slice of cheese as deep into each pocket as possible.
- Place a couple of the pepper slices on top of the cheese and then the asparagus. Cover vegetables and cheese with the top of the chicken breast. Ken, my husband, always calls this "the flap".
- Sprinkle seasoning salt and your garlic powder on top of each chicken breast.
- If you are not using bacon you can skip this step. Starting at one end wrap each slice as tight as possible around each chicken breast, slightly overlapping each slice. You should not need more than three slices. We usually end up using 2 to 2 ½ slices per chicken breast. Secure the start and end of each bacon slice with toothpicks.
- If you are not using bacon you can use toothpicks, twine or nothing at all to secure the pocket. I usually use a toothpick or two. It just holds everything together better.
- Take a couple small pieces of tinfoil and wrap it around the asparagus ends that are sticking out of the chicken so they do not burn.
- Bake chicken for 40 to 45 minutes without bacon and 50 to 55 minutes with bacon. Cooking time will depend on the size of your chicken breasts. Use your thermometer to confirm your chicken breasts are cooked. Enjoy! These chicken breasts are fabulous!
Notes
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