Friday, March 28

Bacon Wrapped Chicken

I'm pretty sure this one is Kirk's favorite of all the dishes I make. It makes a great impression, so invite some friends over for this one.

4 chicken breasts
1/2 package cream cheese
4 slices bacon
1 tsp chopped chives
1 can cream of chicken soup
1/2 c. mayo
1/2 c. milk
1 tsp. lemon juice
1/4 tsp pepper
pinch salt

Preheat oven to 325. Pound chicken flat.* Mix cream cheese and chives. Spread evenly over the chicken breasts, then roll up the chicken. Wrap each breat with bacon and secure with a toothpick. Place in a 9x13 pan. Combine soup, mayo, milk, lemon juice, pepper, and salt. Pour over chicken. Bake for 1 hour.

*Kirk saw this really cool trick on a cooking show. Before you pound your meat, cover it in plastic wrap. I've tried it, and it makes it SO much easier, and the chicken handles it better.

No comments: