Wednesday, February 27, 2008

Stuffed Chicken Breasts with Cream Cheese and Bacon



I'm always a fan of stuffed chicken breasts, and there are about a thousand ways to prepare them. This recipe is courtesy of Rachael Ray and is quick, simple and very tasty!

4 (8 ounce) skinless, boneless chicken breast halves
1 (8 ounce) container Philadelphia-brand Garlic 'N Herb cream cheese spread
8 slices bacon

Pound the chicken until thin. Spread each chicken breast with cream cheese and roll up, jelly-roll style. Wrap 2 bacon slices around each roll and secure with toothpicks. In a grill pan or on a grill over medium heat, cook, turning occasionally, until done, about 25 minutes.
Yield: 6 servings

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