Saturday, April 17, 2010

Stuffed Chicken Breast

These chicken breasts are stuffed with a yummy cheesy/herb mixture and I regret not taking a photo so that you could see the filling! This is a quick and easy dish to prepare and the chicken is moist, which is a requirement at our home!

Stuffed Chicken Breasts:

6 boneless, skinless chicken breast halves
12 slices of bacon (or more if desired)
1 teaspoon minced garlic
1/2 - 1 teaspoon freshly ground black pepper
1 tablespoon fresh tarragon, chopped
1 teaspoon fresh thyme, chopped
4-5 ounces cream cheese, softened

Line a large cookie sheet (with 1/2" sides) with aluminum foil
and place an oven proof rack on top of foil
Preheat oven to 400 degrees
In a small bowl, combine cream cheese, thyme, tarragon, pepper & garlic
Cut 1" slits in the side of each chicken breast and try to expand the slit about 1/2 way into the breast...stuff the slit with 1 tablespoon of the cream cheese mixture.
Take a bacon slice and starting at one of chicken breast, firmly wrap bacon around the chicken in a spiral direction, covering all of chicken.
Heat a large skillet over medium heat and add a couple tablespoons of olive oil.
Cook the bacon wrapped chicken breasts until the bacon becomes a little crispy (about 4-6 minutes on each side.
Remove from pan and place on prepared rack...
Place in oven and bake about 20-30 minutes.

It is a treat to bite into the filling!!!

This recipe was adapted from a Southern Living publication.

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