Bacon-Wrapped/ Cheese-Stuffed Chicken Breast

Name: Bacon-Wrapped/ Cheese-Stuffed Chicken Breast
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless chicken breasts; 1 cup cream cheese; 1/4 cup chives; large slice; 1 tbsp garlic powder; 2 tbsp onion powder; 1 salt and pepper; 4 slice thin cut bacon; 1 juice and zest of one lemon

ChefDoogles @ChefDoogles

Chicago, IL

These recipes are meant to be a base to build upon with the variations, and simply to spark creativity. I encourage y'all to tweak accordingly!

ChefDoogles @ChefDoogles

Chicago, IL

These recipes are meant to be a base to build upon with the variations, and simply to spark creativity. I encourage y'all to tweak accordingly!

Saved

Ingredients

40 mins

2 servings

2boneless chicken breasts
1 cupcream cheese
1/4 cupchives; large slice
1 tbspgarlic powder
2 tbsponion powder
1salt and pepper
4 slicethin cut bacon
1juice and zest of one lemon

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Steps

40 mins

1

Combine cheese, lemon, chives, and a pinch of salt and pepper in a bowl. Toss.
2

Slice each breast to open it up and lay it flat, or "butterfly" it.
3

Lightly coat chicken breast with olive oil. Stuff the mixture in the breast and fold over to close. Wrap two slices of bacon around each breast. Season.
4

Roast in oven at 350° for approximately 30 minutes or until thermometer reaches 165° and chicken/bacon are nicely crisp and caramelized.
5

After a half hour, check the doneness of the chicken. Place chicken under broiler for a few minutes to crisp the bacon if the chicken is nearly cooked to avoid drying out the chicken.
6

Variations; Applewood seasoning, white wine, sauteed zucchini, basil, tarragon, balsamic, rosemary, honey mustard, bbq

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Cooksnaps

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ChefDoogles @ChefDoogles

on January 05, 2014 03:44

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience