- 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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"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."
"Absolutely delicious, fancy enough to serve to company, easy enough to make anytime. After I started making it I realized my cream cheese was spinach and artichoke but it still tasted great, so you could use any savory cream cheese you liked or had on hand. Will definately make this again."
"Instead of the cream cheese I used havarti cheese. I seasoned with spike. If you have never used spike you are missing out on a wonderful flavor. My grand kids use spike on their pizza. That is the only 2 things I did different. Love it."
"This chicken was amazing and super simple to make."
"Wonderful! Used cream cheese and added fresh chives from the garden. Forgot the butter and onion, but used sea salt with garlic grinder. Just make sure you wrap the bacon tightly. I think using a broiler pan works better than a roasting pan. Doesn't sit in grease that way. Was not dry. Decrease baking time by 5 min. and then add 5 min. to broil on other side."