I was suffering through another case of chicken fatigue, trying to figure out how to eat more of the weight-loss inducing poultry and have it taste great at the same time. In one of my Yummly e-mails (sign up to this site at yummly.com) and I saw an interesting recipe for Bacon Wrapped Cheese-Stuffed Chicken Breasts. You know that anything wrapped in bacon is going to be good, even if you just eat the bacon and leave the rest. But this dish was dynamite – company material.
Here’s how I did it, varying slightly form the original recipe.
First, I found some thin sliced chicken breasts at Kroger’s. You could do a whole boneless breast and slice each in half, but this was easier and it was on sale. Next, I made my cheese stuffing with 16 oz. of whipped cream cheese, a cup of shredded Monterey jack cheese and a cup of finely chopped spring onions, right out of my garden.
I mixed thoroughly and put in the fridge to set (for at least an hour). Next, I pounded the breasts with a mallet to about a half-inch in thickness. I put a heaping tablespoon of the cheese stuffing in the center of each breast, then rolled the breasts and secured them with multiple toothpicks. Using the toothpicks for anchor points, I wrapped a slice of thick bacon around each breast (use two slices of regular bacon. Applying lots of Kosher salt and coarse black pepper with a drizzle of olive oil for good luck, I baked the breasts in a 425 oven for 30 minutes, then broiled each side for a few minutes until the bacon was crispy brown.
Excess sauce can be poured over the breasts and they are really, really good. It’s a fairly easy recipe and a perfect way to enjoy chicken and entertain guests.
Bacon Wrapper Cheese Stuffed Chicken Breasts
8 thinly sliced breasts (abut 4 oz. each)
1 tub whipped cream cheese
1 C Monterey Jack Cheese
1 C diced spring onions
8 stripes thick bacon
Salt, pepper and olive oil to taste
