A base recipe for tender chicken breast stuffed with cream cheese and chives wrapped tightly within crispy bacon. Make it as written or add more flavors!
‣ 2 lb chicken breasts, boneless and skinless ‣ 8 ounce cream cheese, softened ‣ 1 tablespoon chives, chopped ‣ 12 slices bacon, (3 pieces per chicken breast)
Cook the bacon so that it starts to curl and turn red but is still a little on the soft side. The goal is to get the benefits of frying while keeping the bacon flimsy enough that you can work with it.
Place chicken breast in a bag, then use a meat mallet or rolling pin to flatten the chicken until it’s about 1/4 inch thick. Like the bacon, set the chicken aside for now.
In a medium bowl, add cream cheese and chives. Give it a few stirs to mix everything together.
Move the prepared chicken breasts to your workspace. Spread the cream cheese mixture on top, then roll the chicken up.
Once the chicken is rolled, lay three slices of bacon on top. Wrap the bacon around the chicken, tucking the ends of the bacon underneath.
Transfer the prepared bacon wrapped chicken to a baking dish, then bake.