- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1 tablespoon butter
- Salt to taste
- 6 bacon strips
- Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip.
- Place, seam side down in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until a thermometer reads 170°. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Yield: 6 servings.
Reviews for Bacon-Wrapped Chicken
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"I used little chicken breast tenderloins, marinated them beforehand for about 2 hours in a combination of olive and vegetable oils, liberal amounts of Weber brand Kick'n Chicken Seasoning, paprika, seasoned salt, and pepper. After marinating, I pounded them to a 1/2" thickness as described with the smooth side of my meat mallet/tenderizer. I had plain cream cheese on hand so that's what I used. I only had 7 slices of bacon however, so I had to make do with a smaller amount than the recipe prescribed. Because I only used 7 tenderloins, I didn't use the full amount of cream cheese it calls for...I just took 2 marble sized globs and tried to delicately spread it over the flattened tender. I then dotted it with butter, rolled up as best i could, and wrapped it as tidy as possible with a thick slice of Cracker Barrel brand center cut bacon. Placed it seam side down in a Pyrex dish sprayed with nonstick spray, and put the finished prepped product in a 400 degree oven. They're cooking now as we speak...(= I will finish my review shortly on the taste, look, and how reliable the instructions were to produce an optimal finished product.I would give this zero stars if I could....the outside of the bacon was semi crisp, no matter how long I let it broil, and the inner part of the bacon strip was pink. Something about pink bacon is extremely unappealing. A thermometer inserted into the center read 180 degrees and climbing, so I know it was done, but when I sliced one of the roll ups in half, the bacon surrounding the chicken was distinctly pink and rubbery. And I followed the cooking directions to the letter...I'd there was some way to overcome this, I would like it."
"Came out looking nothing like the picture but tasted great. It was a pain to put the cheese in so I just blotted it all over. Smoked my whole house up."
"Easy to prepare, and very tasty to eat. My wife is pregnant so I wanted to make her something savory and interesting but without being too heavy, so I used plain cream cheese. She loved it, and said I can make it again! The chicken was perfectly cooked and moist. After some experimentation I found the best way to wrap the bacon was to lay the strips out, and position the rolled up chicken breast over them and then just pull the bacon over, for the most even wrap. Highly recommended recipe, even for husbands doing their bit in the kitchen!!"
"This is easy and delicious. I think it's missing a little bit of acidity. That would be my only critique. I will be making this again using different savory cream cheeses."
"If you find the chicken to be dry try using a white wine sauce, tastes beautiful. But I use garlic and herb Philadelphia instead. But it might be an idea to wrap the chicken and bacon in cling film and let it settle in the fridge for an hour or so, or just make them in the morning and just pop them in the oven in the evening. Very nice served with mustard mashed potato."