In the Kitchen: Bacon Wrapped Chicken
Bacon Wrapped Chicken Breast
4 chicken breast
8 oz cream cheese
2 t minced garlic
1 pinch of salt
1/2 cup shredded cheddar
24 slices of bacon
Step 1: Start out with your chicken breast on top of a layer of plastic wrap, then another piece of plastic wrap on top.
step 2: Then pound the chicken into about 1/4" thick breasts with a meat tenderizer. Be careful not to get holes in your chicken.
Step 3: Next, lay out some bacon on a plate. 2-4 pieces vertically, and 2 pieces horizontally
step 4: Lay your chicken in the center of the bacon. Sprinkle a little bit of seasoning salt on the chicken. Mix together the cream cheese, garlic and salt, or use herb flavored cream cheese. Spread a layer of the mixture on the chicken, then add 1/4 of the shredded cheddar cheese.
step 5: Roll the chicken up a little and fold up the horizontal pieces of bacon, making sure the sides are covered. Then fold up the vertical pieces and secure with a toothpick if they won't stay.
step 6: Lay the chicken seam side down on a greased pan. I just put mine onto some tinfoil on top of the pan and it worked great. You can bake as-is, or sprinkle a little bit of brown sugar on top for some sweetness.
1. Bake at 400° for about 45 minutes, turning it over about halfway through.
2. Then turn the oven up to 500° or broil (watch closely!!) to brown the bacon and make it crispy. *you can turn the chicken over again to make sure all the bacon is cooked.
This is also great without the bacon. Just cook for 35-45 minutes or until the juices run clear.
If you would like the recipe click in the kitchen