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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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In her kitchen in Ponca City, Oklahoma, LaDonna Reed spreads chicken breasts with a creamy filling, rolls them up, wraps them in bacon and bakes them. For a spicier version, she suggests that you try using sliced jalapeno peppers instead of green chilies. Ingredients:
4 bacon strips |
2 boneless skinless chicken breast halves (6 ounces each) |
1/4 teaspoon seasoned salt, optional |
1/4 cup canned chopped green chilies |
1-1/2 ounces cream cheese, softened |
1 garlic clove, minced |
Directions:
1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain on paper towels. Flatten chicken to 1/4-in. thickness. Sprinkle with seasoned salt if desired.
2. In a small bowl, combine the chilies, cream cheese and garlic. Spread over one side of each chicken breast. Roll up and tuck ends in. Wrap each with two bacon strips; secure with toothpicks.
3. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. Discard toothpicks. Yield: 2 servings.
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