Cream Cheese Chicken with Bacon
We’ve been eating this for years. Normally, I butterfly the chicken, pound it, spread on the cream cheese, roll it up and wrap it in bacon. Once it’s cooked the cream cheese runs out the end and it just wears me out. It’s very labor intensive and I didn’t feel like labor intensive today. So I did this and I’ll be forgetting the old way. And the cream cheese stayed right where it needed to be.
Cream Cheese Chicken with Bacon
We’ve been eating this for years. Normally, I butterfly the chicken, pound it, spread on the cream cheese, roll it up and wrap it in bacon. Once it’s cooked the cream cheese runs out the end and it just wears me out. It’s very labor intensive and I didn’t feel like labor intensive today. So I did this and I’ll be forgetting the old way. And the cream cheese stayed right where it needed to be.
Cooking Instructions
- 1
Preheat oven to 400. In a sprayed casserole, lay breasts smooth side down. Make a pocket in the center of each piece. I seasoned both sides with salt pepper onion and garlic powder.
- 2
In a bowl combine the cream cheese, the sour cream, salt, pepper, onion and garlic powders, and ranch seasoning. Spread equal amounts in each breast then cover with shredded cheese. Make sure to cover the cream cheese. It acts like a cap.
- 3
Bake, uncovered, for 30 minutes. After 30 minutes I covered it just to make sure it baked through completely. Bake about 15 minutes longer and done. Top with sour cream and bacon bits.
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