Tuesday, February 3, 2009

Bacon Wrapped Cream Cheese Chicken

This is a favorite on our catering menu.

Serves 8

  • 8 Ea Chicken Breast, No Skin, No Bone
  • 8 Ozs Cream Cheese With Chives, sliced into 8 even squares
  • 16 Slice Bacon, cooked, but not crisp
  • 20 Ozs Cream of Chicken Soup
  • 3 Tbsps Parmesan Cheese, grated
  • 1/4 C Onion, finely chopped
  • 3/4 C Milk
  • 1/2 C Sour Cream
  • 1/2 C Mayonnaise, or sub sour cream
  • 1/4 Tsp Salt, to taste
  • Black Pepper, to taste
  • 2 C Cheddar Cheese, shredded
  1. Preheat oven to 325 F
  2. Butter baking pan.
  3. Pound chicken breast until flat (just enough to roll up).
  4. Place 1 slice cream cheese in the middle of each breast.
  5. Roll up the breast (it doesn't matter of a little of the cream cheese comes out of the sides).
  6. Wrap 2 slices of bacon around each breast, then secure with toothpick, then place into prepared baking pan.
  7. Mix undiluted soup with Parm cheese, sour cream, mayo, milk, onion, salt and black pepper; mix until well combined then pour over chicken.
  8. Bake for about 45 min or until the chicken is 160 F.
  9. Remove from oven and sprinkle with cheddar cheese then return to oven for a few min. to melt cheese.
If I do not have Cream of Chicken Soup on hand, I substitute a Bechamel sauce with chicken bouillon added.

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