4 ounces of onion and chive cream cheese, softened
1 cup of shredded Mexican 4 Blend Cheese (Swiss or cheddar would be good too)
6 ounces of steamed broccoli, chopped
Salt, pepper and garlic powder to taste
Instructions
Preheat oven to 350° F. Place each chicken breast between 2 layers of plastic wrap. Use the smooth side of a meat mallet or a cast iron frying pan to pound the chicken to about 1/4 inch. Try not to tear the chicken while you are pounding it out.
Sprinkle each chicken breast with salt, pepper and garlic powder. Spread each with 2 ounces of the softened cream cheese. Leaving about an inch all the way around the edges. Sprinkle each with 1/2 of the shredded cheese. chop broccoli up a little and then top each chicken breast with 1/2 of the chopped broccoli.
Starting with the narrower end, carefully roll up the chicken. You're probably gonna have some holes where the cheese is peaking through but don't worry about that because the whole thing is going to be covered in bacon....YUM! Lay out 6 slices of the bacon vertically, overlapping each slice a little bit. Lay out 2 slices, horizontally. Overlap these 2 a little bit too.
Place one of the chicken breast rolls on top of the bacon. Starting with the 2 end pieces, bring the bacon up around the chicken. Pull it firmly but not too tight. Again, you want to wrap the bacon firmly around the chicken but don't pull it so tight that the bacon slices are stretched so thin that they begin to pull apart. Continue wrapping the chicken roll with the other 6 slices of the bacon slices trying to make sure the chicken is covered as best you can.
Place the wrapped chicken onto a baking sheet that has been lined with a silicon mat or foil wrap. Bake in a preheated 350° F oven for 45 minutes. Raise the temperature of the oven, without removing the chicken, to 500° F. and continue baking for another 15 minutes or so until the bacon begins to brown. Some of the cheese is going to ooze out but that's okay, if you lined your baking sheet, it will be an easy cleanup. Remove the bacon wrapped chicken to a cutting board and allow to rest for 15 to 20 minutes before cutting.
Originally Submitted
9/14/2011
0 Out of 5 from
0 reviews
You can add this Bacon Wrapped Chicken recipe to your own private DesktopCookbook.
