I had thawed chicken for tonight’s dinner, but had no idea what I wanted to make. I remembered I had bacon on hand, and bacon always makes everything better, right? So, I started looking at bacon wrapped chicken recipes, and found a few that had a filling of cream cheese and chives. I didn’t have cream cheese on hand, but I did have soft goat cheese from our Farmer’s Market visit, so I decided it would work. I also had fresh chives from the fresh herb pack. Normally, this would be baked in the oven, but since it is so hot here, I didn’t want the extra heat. I thought about grilling, but we had a threat of rain all afternoon. So, I cooked this in a little olive oil on the stove top, and it turned out really well. I served with baked potatoes and salad.
Bacon Wrapped Chicken with Goat Cheese and Chives
What you need:
4 boneless, skinless chicken breasts
8 oz soft goat cheese or cream cheese
1 tablespoon fresh chives, minced
4 strips bacon
Olive oil
How to make it:
Heat olive oil in a large skillet over medium-high heat.
Pound each chicken breast to 1/2′ thickness. Spread goat cheese or cream cheese over each chicken breast. Sprinkle each with minced chives.
Roll each chicken breast. Wrap each breast with a piece of bacon, stretching bacon around each breast to make it thinner. Place the wrapped chicken breasts in the skillet with the preheated oil. (You can see I was in a hurry and didn’t get the bacon wrapped around the chicken real well)
Turn wrapped chicken often to get even cooking on all sides. Cook until internal temperature is 180 F.
Alternate baking instructions: Place wrapped chicken, seam side down in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until a thermometer reads 180°. Broil 6 in. from the heat for 5 minutes or until bacon is crisp.
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