Bacon Wrapped Chicken
Ingredients:
- 12 boneless skinless chicken breast halves
- 2 cartons (8 oz each) whipped cream cheese with onion and chives
- 2 tablespoons butter
- salt to taste
- 12 bacon strips
Directions for Cooking:
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Freezing Instructions:
Freeze these uncooked.
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Your mac n cheese sonuds delish! And it’s great to see a regular guy cooking. Do you ever throw the casserole dish in the oven to crisp up the top? And have you ever tried adding just a tiny amount of brown mustard? I personally hate mustard, but when you add just a bit to mac n cheese, it gives it something you cannot actually taste, but just makes it all a little better. I love the fact that you cooked the onions and garlic in the bacon fat and that you actually had bacon in the dish, not to mention pecorino romano, a GREAT cheese!! I am going to try it your way, then add the mustard! Thank you!!