Bacon-Wrapped Chicken Breasts
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
33
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Yellow Onion (minced)2 cloves
Garlic (minced)2 tbsps
Chives (finely chopped)1.5 tsps
Worcestershire SauceDirections:
1
Preheat the oven to 375 degrees F
2
Heat the olive oil in a medium skillet over medium heat
3
Add the onion and cook, stirring, until golden brown, about 6 minutes
4
Stir in the garlic and cook 30 seconds more
5
Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined
6
Season the filling with salt and pepper
7
Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book
8
Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each
9
Close the chicken breasts and sprinkle the outsides lightly with salt and pepper
10
Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips
11
Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon
12
Repeat with the remaining bacon strips and chicken breasts
13
Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack
14
Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes
15
Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes
16
Serve hot