Bacon Wrapped Chicken Breasts With Herbed Cream Cheese

Simple and elegant these bacon wrapped chicken breasts will be the star of any meal, lunch or dinner. They can be served hot, straight off the Memphis or chilled and sliced before plating. You can easily change up the flavor profile by using different herbs or substituting creamy goat cheese for the regular cream cheese in this recipe. Let us know how your bacon wrapped chicken breasts turn out!


  • 4 chicken breasts, boneless & skinless
  • ½ C cream cheese, room temperature
  • 3 garlic cloves, minced
  • 1 Tbsp fresh basil leaves, minced
  • 1 Tbsp fresh thyme leaves, minced
  • ¾ C Sweet Thai Chili Sauce
  • 8 bacon slices


  1. Pre-heat the Memphis Wood Fired Grill to 375 F
  2. Place a chicken breast between pieces of plastic wrap and gently pound the breast until flattened to ¼” thickness. Repeat with the remaining chicken breasts.
  3. Mix together the cream cheese, garlic, minced thyme and basil. Add 2 T of Sweet Thai Chili Sauce reserving the rest for later use. Spread ¼ of this cream cheese mixture across each of the flattened chicken breasts. Roll the chicken breasts up into oblong bundles.
  4. Use two strips of bacon to wrap around each chicken breast bundle, overlapping slightly to completely cover the chicken. Secure with tooth picks if necessary. Place wrapped bundles on a foil wrapped pan and brush the outside of each with the remaining Sweet Thai Chili Sauce.
  5. Bake on the lowest rack of the pre-heated Memphis, lid down, for 25 minutes or until the internal temperature of the breasts reaches 165 F.

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