Bacon Wrapped, Stuffed Chicken
Yay!! I came up with a great, easy alternative to Chicken Kiev. This will melt in your mouth, and get rave reviews from all of your drinking buddies. How? Well, my drinking buddies’ girlfriends started complaining that we spent too much time watching sports and drinking beer.
So, as a concession to our gals, we decided to have everyone meet at my place, and I would make dinner. Pizza wasn’t going to fly. Neither was chips and dip. But what to make? Ah ha! Easy chicken that people think took you a long time to prepare, but is in reality, a quite simple recipe.
- Serving Sizes: This recipe will make enough for four people. If you have more coming, just adjust up- everything is still basically the same. Stop being a drama queen, already. Or I will revoke your "Man Card".
- Ingredients: 4 large, thawed chicken breasts, split lengthwise. 1 tub chived cream cheese. 1 lb. bacon, thawed. toothpicks. salt and pepper. a little butter for greasing the baking dish.
- Cooking Instructions: Place chicken breasts on a plate. Spoon a fair amount of the cream cheese into the middle of the breast. Fill it full, not over full. Take three strips of bacon and wrap each 1/3 of the breast, securing each slice with a toothpick. Place all breasts in your baking dish- I like glass ones best, and place in your oven at 400, until chicken is no longer pink, and/or the juices from the meat run clear, when stuck with a fork.
- Pairings: Perseco, Zinfandel, and Riesling are all very nice with this dish. The fruity crispness of these wines will lighten up the savory richness of the cream cheese.
This entry was posted
on Saturday, December 5th, 2009 at 5:48 pm and is filed under Chicken.
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