Sunday, August 28, 2011

Cream Cheese Stuffed Chicken

4 chicken boneless skinless breasts, butterflied
1 package cream cheese
2 tbsp dried chives or oregano
1 clove minced garlic
4 slices bacon
2 tbsp butter, melted

Mix cream cheese, chives or oregano, and garlic in a small bowl. Divide into 4 balls. Place one ball in the middle of each opened chicken breast. Fold chicken over, wrap a piece of bacon around, and secure with a toothpick. Place in a baking dish, and pour melted butter over. Bake 30 minutes (or until chicken juices run clear) at 350 degrees F.

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