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.