 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
|
One of the things my family likes about this recipe, which I created, is that you can adjust the heat index by using green chilies or jalapeno peppers. Ingredients:
4 bacon strips |
2 boneless skinless chicken breast halves |
1/4 teaspoon seasoned salt |
2 ounces cream cheese, softened |
1 can (4 ounces) chopped green chilies, drained |
2 garlic cloves, minced |
Directions:
1. In a skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Flatten chicken to 1/4-in. thickness. Sprinkle chicken breasts with seasoned salt. In a bowl, combine the cream cheese, chilies and garlic. Spread half of the mixture on each chicken breast. Roll up chicken and wrap with two bacon strips; secure with toothpicks.
2. Place chicken in a greased shallow 4-1/2 cup baking dish. Bake, uncovered, at 375° for 45 minutes. Cover and bake 10-15 minutes longer or until chicken juices run clear. Discard toothpicks before serving. Yield: 2 servings.
|
|