Posts Tagged ‘cream cheese’
Several years ago, when I was first starting to experiment with food, I had a night where I was fed up with all of the same recipes I was cooking. I wanted something new.
Unfortunately, per usual, I didn’t have a lot of ingredients lying around. But I did have chicken and bacon. And upon a further search, I found cream cheese. I thought about it for a minute then decided, hey, why not?
This recipe has acquired some new ingredients over the years and changes just about every time I make it. But it is good. And simple. So, I’ll give you the basics and you can experiment from there.
First ingredient….BACON! Cook it. Then let it cool – it doesn’t have to be cold, you just don’t want to burn your fingers later.
I usually approximate about 1 slice of bacon per roll-up. So in this case, that would have been 5. But Baker Man ALWAYS steals bacon while it is cooling. So, knowing that he is going to do that, I am proactive and cook extra. He actually whined a little when I made the Man-Friendly Salad because I didn’t make extra.
When the bacon is done, set it aside, and cook diced onion in the bacon grease. Cook until it is soft and is turning transparent.
While the bacon and onion are cooking, you can start in on your chicken. I released all of my frustrations that night by pounding chicken with a mallet. It was wonderful.
The chicken was, well, flat. Now a little trick I learned just recently is that it is a good idea to put the chicken in a plastic bag, or wrap it in plastic wrap when pounding. Or between parchment paper. Otherwise, you get chicken juice splattered all over the place. Ew!
And pound those suckers pretty good. You want them flat because you are going to make pretty chicken roll ups. Thick chicken doesn’t roll well. I had 3 chicken breasts. I ended up cutting 2 in half lengthwise because they were so big.
Lay the chicken breasts out on a flat surface. Spread some cream cheese on the chicken. It is easier if the cream cheese has softened some. Next, add a layer of onion. And finally, some crumbled bacon. Do not overfill your chicken. It will make it harder to roll.
One you have everything on the chicken, very carefully roll the chicken so it looks like a pin wheel on the side. You can secure with a toothpick if you need to. Mine seem to stay on their own. You can also stuff the chicken, or just flop the chicken over. Flop is a very technical word if you were wondering. I actually pounded one chicken too flat in the middle that it broke apart. I just put all the stuffing on one half and put the smaller half on top of the stuffing. It wasn’t quite as pretty, but it worked.
Finally, bake the chicken at 400 degrees until the juices run clear. You may have some burning on the pan if your cheese oozes out too much or if you use too much oil on the pan. But the chicken should come out moist and delicious.
Chicken with Cream Cheese and Bacon
This recipe can be adjusted easily depending on how many servings you want. Ingredients below are listed for one serving.
PREP TIME: Approx 25 min.
COOK TIME: Approx 25 min.
1 or 2 pieces of bacon
A small handful of diced onion
A regular sized chicken breast
3-4 tablespoons of softened cream cheese.
Cook bacon in a frying pan. Remove from pan to cool. Cook onion in bacon grease until transparent.
Use mallet to pound chicken flat. Lay chicken out on flat surface. Spread softened cream cheese on one side of chicken. Layer cooked onion on cream cheese. Layer crumbled bacon on top.
Carefully roll chicken so the chicken is on the outside and filling is on the inside. Secure with a toothpick if needed. Place on baking sheet and cook at 400 degrees until chicken is completely cooked through and juices run clear.
Gimme lots of garlic. I don’t care about the bad breath. I don’t care if it stays with me for days. GIVE ME GARLIC.
I am a garlic addict and proud to admit it. See, the trick is just to have your significant other eat as much garlic as you, and then they won’t notice these side effects. Now your coworkers, well that is a different story. Unless you plan to feed all of them too. But that might be a bit much.
I got home from work the other night and needed something easy. So I went to the fridge to see what I had and suddenly this garlic meal was born. And it was so good. I’ll tell you about the main course today. And then I will tell you about the super easy veggies later this week.
I would also like to point out, that the sauce I use here is not very different from some other sauces I have made, you know, because they all have garlic and are creamy. But it just goes to show you can play with your ingredients and by altering just one thing, you end up with something great! And I promise to make something without garlic soon!
So the chicken. I defrosted 3 large chicken breast halves. I put them into Ziploc bags and pounded them flat. You don’t have to use the bags but they help control splatter. Plastic wrap works well too. I then cut them all in half so I had smaller pieces to work with but you don’t have to do this. Next, I sprinkled flour, salt and pepper on both sides. You could choose to dredge them chicken in flour if you prefer but I went with the sprinkle method instead.
Next, put the chicken into a hot skillet. I let the skillet heat up with some oil on high then reduced the heat to medium high when I started cooking. If you think the cooking will take a while, lower the heat even further so the outside doesn’t burn. Another option would be to brown the outsides for a few minutes then to move the chicken into the oven to finish cooking. Cook both sides for about 5 minutes. Make sure it cooked all the way through. The flatter your chicken is, the quicker it will cook.
Remove the chicken from the heat. Then, in the same pan, reduce heat to medium and melt a stick of butter. I want to point out here that I did not ever say this meal was low-cal. Add some onion finely chopped. 1/4 cup maybe? And of course, GARLIC. I used 3 cloves. You can add as much or as little as you like of both the onion and the garlic. Now that the onions are starting to brown in the melted butter, add a quarter brick of cream cheese. Give it a real good stir. Make sure you get all of the browned pieces from the chicken cooking, and from the onions. Make sure the cream cheese melts completely and gets evenly distributed.
Then, you just spoon some of that garlic-y, buttery, cream cheesy, onion-y goodness on top of your chicken. And devour it. And then brush your teeth and use some mouth wash!
Chicken with Garlic Cream Sauce
Total Prep (and cook time) Approx 35-40 minutes
3 chicken breast halves
flour – approx 1/2 cup
salt and pepper to taste
1/4 cup onion
1 stick of butter
3 garlic cloves minced
1/4 brick of bream cheese (2 oz)
Pound chicken flat. Season with salt and pepper then coat chicken with flour. Brown chicken on skillet, cooking approximately 5 minutes on each side over medium high heat or until chicken is completely cooked. Adjust heat as necessary to prevent burning. Remove from heat.
In same skillet, melt 1/2 stick of better. Add onion and garlic. Allow onion to soften. Add cream cheese and stir thoroughly. Spoon sauce over chicken and serve.