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In her kitchen in Ponca City, Oklahoma, LaDonna Reed spreads chicken breasts with a creamy filling, rolls them up, wraps them in bacon and bakes them. For a spicier version, she suggests that you try using sliced jalapeno peppers instead of green chilies.
Nutritional Analysis: One serving (1 each) equals 316 calories, 12 g fat (5 g saturated fat), 121 mg cholesterol, 486 mg sodium, 3 g carbohydrate, 1 g fiber, 45 g protein.
Originally published as Bacon-Wrapped Chicken in Cooking for 2 Winter 2005, p44
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Reviewed on Feb. 20, 2011 by 2foru
Very good flavor! I thought it was a little messy to make, but still, I'd make it again.
Reviewed on Feb. 16, 2011 by Northwoods Mom
Another successful meal! My whole family enjoyed it.
Reviewed on Sep. 26, 2010 by cc4gs
Best chicken recipe I have ever made!! I suggest breading the chicken. It makes it extra wonderful. It's mine and my husband's fallback dinner when we don't know what else to make. Amazing!
Reviewed on May. 17, 2010 by ChefTibbles
This was delicious! I used jalapenos because I didn't have chlies, but I'll definitely be experimenting with more filling again.
Reviewed on Jul. 09, 2009 by 86county
I make this for dinner parties served with rice. Always a favorite.
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