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Bacon-Wrapped Cream Cheese Chicken Breast Recipe

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This recipe for Bacon-Wrapped Cream Cheese Chicken Breast, by , is from Southern Flavor Zone, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Serves 8

8 Boneless, Skinless Chicken Breasts
8 Ounces Cream Cheese With Chives, sliced into 8 even squares
16 Slices Bacon, cooked, but not crisp
20 Ounces Cream of Chicken Soup
3 Tablespoons Parmesan Cheese, grated
1/4 Cup Onion, finely chopped
3/4 Cup Milk
1/2 Cup Sour Cream
1/2 Cup Mayonnaise, or sub sour cream
1/4 Teaspoon Salt, to taste
Black Pepper, to taste
2 Cups Cheddar Cheese, shredded

Directions:
Directions:
Preheat oven to 400F. Arrange bacon on rack in baking pan and bake until almost cooked, but still very pliable. This should take about 10-12 minutes. Reduce oven temp to 325F. Butter baking pan.

Pound chicken breast until flat (just enough to roll up, about 3/8" thick). Place 1 slice cream cheese in the middle of each breast. Roll up the breast (it doesn't matter of a little of the cream cheese comes out of the sides). Wrap 2 slices of bacon around each breast, then secure with toothpicks, then place into prepared baking pan.

Mix undiluted soup with Parmesan cheese, sour cream, mayo, milk, onion, salt and black pepper; mix until well combined then pour over chicken.Bake for about 45 min or until internal temperature of chicken is 160 F. Remove from oven and sprinkle with cheddar cheese then return to oven for a few min. to melt cheese. Remove toothpicks before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
A great substitute for cream cheese would be Boursin Cheese. Also, if you don't have Cream of Chicken Soup on hand, you can make a quick Bechamel and add chicken bouillon granules or a bouillon cube.

 

 

 

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