Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
5 Feb

Double-Pork Stuffed Chicken Breasts

Vegetables certainly have their place at the Primal table and we eat them often in every season. But man (and woman) cannot survive on vegetables alone. Or, rather, they can and do, but in our opinion it’s a much less tasty (and nutritious) way to live. Nothing lures us in and satisfies our hunger like the savory aroma of meat dripping with juices and glistening with lip-smacking fat.

In our never-ending quest to enjoy all the butcher shop has to offer, we’re turning our attention this week to a cut of meat we rarely buy. Not because it’s exotic or adventurous, quite the opposite actually. In fact, it might just be the least adventurous cut of meat out there. That’s right, we’re talking about the boneless, skinless chicken breast.

We don’t buy this cut regularly, usually preferring to feast on the whole bird or on fattier pieces with bones and skin intact. But every once in a while when we want a simple dish with loads of juicy flavor that will please everyone at the table  (including kids and picky meat-eaters), chicken breasts are the perfect meal. Yes, you read that right. Loads of juicy flavor. If you think those words don’t belong in the same sentence as “chicken breast” then you’ve obviously never had Double-Pork Stuffed Chicken Breasts.

The trick to transforming chicken breasts from bland and boring to sensational is dressing them up a bit. The breast is ideal for stuffing; just butterfly it and pound the meat a little thinner so you can fit a lot inside. We use ground pork for its fat content and flavor and season it with three simple, flavorful spices. The options for stuffing chicken breasts, however, are endless. You can add sautéed vegetables or a little grated cheese, or play around with different meat and spice combinations. There is one thing about this recipe you won’t want to change, however, and that’s the part where we replace the missing skin with something even better: Bacon!

Wrapping chicken breasts snugly in a generous layer of bacon steers them out of bland and dry territory into lip-smacking, juicy flavor territory. The bacon also holds the whole dish together so well that you can eat one of these babies with your hands, as if it were a sandwich. This makes Double-Pork Stuffed Chicken Breasts not only a great dinner dish, but something you can eat cold the next day for breakfast or lunch on-the-go.


4 servings

  • 4 chicken breasts
  • 3/4 pound ground pork
  • 1 shallot, finely chopped
  • 1/4 cup chopped parsley
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1/2 teaspoon allspice
  • 1 package of bacon


Preheat oven to 375 degrees Fahrenheit.

In a skillet over medium heat, sauté pork, shallot, parsley and half of spices for 6-8 minutes until pork is just cooked, but still slightly pink.

Use a knife to butterfly the breasts (slice lengthwise through one side of the breast creating a pocket).

Open up the breasts and pound briefly with a meat tenderizer to thin the meat out a bit.

Sprinkle the remaining spices evenly over the inside of the breasts.

Spoon equal amounts of ground pork on to one side of each breast, then fold the other side over the top.

Wrap bacon slices snugly around each breast, covering entirely.

Bake uncovered for 25 minutes, then put under the broiler for 3 minutes to crisp up bacon.

Can be eaten warm or cold.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I just had these again tonight, used Jimmy Dead sausage instead of regular ground pork. YUMMY!

    Juan wrote on October 2nd, 2011
  2. I usually stuff chicken breasts with cranberry sauce and cream cheese and then wrap them in bacon. But I’m going to have to try this version!

    Tansy wrote on January 4th, 2012
  3. Wow. I just made this and it was one of the most delicious things I’ve ever eaten. I used “Santa fe” sausages from whole foods (took filling out of casing), and added rainbow chard, cilantro, red pepper and a serrano to the filling. Boyfriend said its one of the best things I’ve ever made. Will be making again! The possibilities seem endless with tweaks on the filling.

    If you’ve ever had a bacon popper this is like having one huge bacon popper for dinner. What could be better?!

    Laura wrote on March 4th, 2012
  4. Just got the ingredients to make this tonight!!! I’m subbing hot ground sausage instead of ground pork, and adding minced jalapenos, and fresh mozzarella cheese to the filling. Will let you know how it turns out!

    Brooke wrote on March 28th, 2012
  5. Well, in haste of making everything, I was a wreck in the kitchen. Dropped the fresh mozzarella balls, and the plastic container exploded.. saved the cheese though! In the midst of wrapping the chicken in the awesome bacon sliced (which was kinda tricky), I looked to my right and noticed that the cheese balls were still sitting there, I forgot to put them in. Bugger! Oh well, I’ll just drop those in the potatoes when it gets closer to them being done. It’s in the oven now, and smells INCREDIBLE. However, it looks like my chicken breasts are a LOT larger than yours.. Hope it still turns out. I’m afraid of the cooking time (I’m a complete wuss when it comes to cooking chicken/pork, a little pink and I freak out!). I seriously hope that when it’s all said and done, that this meal turns out great! My boyfriend is super excited about it, so having it turn out is a must! Will update you when it’s done!

    Brooke wrote on March 28th, 2012
  6. Okay, was AWESOME! They turned out delicious. Thanks for the awesome recipe! I just purchased 21 day guide to primal living, and the primal blueprint cookbook. I’m really excited!

    Brooke wrote on March 29th, 2012
  7. I google’d this recipe with ingredients I had on hand and made this for my wife and mother for Mother’s Day. It was very good, except for the undercooked bacon “look”, to which I assured the ladies that, “Science says it’s thoroughly cooked”. I actually ended up taking everyone’s bacon (at their request) and put it in a pan and let cook up crispy. I may try quarter cooking it next time. Thanks a lot though, otherwise perfect!

    fulkram wrote on May 13th, 2012
  8. I bought a pound of ground pork instead of 3/4 pound so I figured I’d make (5). I completely and fully understand now why the number is (4) chicken breasts, not (5). Live long, Learn. Drop Dead. lol.

    AcesFull wrote on July 12th, 2013
  9. how long do you cook this? at 375?

    darren k wrote on November 13th, 2014

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