Bacon-Wrapped Chicken Recipe
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 carton (8 ounces) PHILADELPHIA® Chive & Onion Cream Cheese Spread
- 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(25)
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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.
i made this an hour ago my boss asked for the recipie
I made the for my parents and my mother has asked me to make it over and over! Great recipe!
Made this last night . The only thing I changed was using plain cream cheese and fresh chives. Will make again
After opening my freezer and grabbing a package of bacon and a package of chicken breasts, I put the chicken in the mic to defrost while I googled for a recipe. This was the 2nd one I pulled up. So glad I didn't give it a 2nd thought. It was very easy to assemble. I popped it in the oven and prepared some veggies and another side to serve with it.
Will use this frequently... and will try some other cream cheese flavors too. The chicken wasn't dry as some mention. Maybe they beat theirs thinner than I did. Mine was nice and moist.