Bacon-Breast and Cheesy-Herbs
Cook Time: 35 minutes
Servings: 3
Ingredients
3 chicken breasts
6 whole strips partially cooked bacon
3 green onion tops cut into discs
1/2 roma tomato diced
1 clove of garlic chopped
1/2 package of Philadelphia cream cheese (room temp)
1/4 cup mild cheddar cheese grated
1 chicken bouillon cube
1tsp salt
1tsp cayenne pepper
1tsp black pepper
1tsp paprika
2tbsp warm water
toothpicks
Description
This is my own take on a stuffed chicken with bacon. It is moist, delicious, and packed with flavor! It is a little bit of work to make, but it is very inexpensive for the quality of the meal.
Also if you end up with leftover cream cheese mixture, you can very lightly spread some over the top of the stuffed breasts and it crisps up very nicely over the bacon.
Method
Preheat the oven to 375°
Pound out your chicken breasts so that they are about 1/4" thick all the way around.
In a medium mixing bowl, combine the cream cheese, green onions, tomato, garlic, and spices. Use a knife to chop about 3/4 of a chicken bouillon cube and dissolve in warm water. Mix warm water and mild cheddar with cream cheese mixture until the cheddar fully combines with the cream cheese.
Spread mixture over one side of the breasts. Roll up the each chicken breast to conceal mixture and wrap each with 2 slices of partially cooked bacon. Try to keep the ends of your bacon near the seems of the chicken so it will be easier to pin with toothpicks.
Cover a baking sheet (i would suggest one with a slight lip) with tinfoil and place the breasts on it, leaving plenty of room between them. Place in the center of the oven and bake for 30 minutes. Move pan to higher rack and broil on high for 5 minutes to crisp the bacon.
Categories
now to save this recipe to 'My Recipes'
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