Bacon Glory

Happy Thursday everyone!

I have a shorter blog today but I REALLY wanted to share this!

The past week has just flown by with work, picking out flooring and other house stuff, and getting the flu.  I’ll be the first to tell you that getting sick that bad…sucks.  There is no better word.  Well….I can think of a few but none are appropriate, whoops!  Oh boy.

So before my 4 day snot-fest and feeling like a semi ran me over, I was perusing Pinterest and saw the most awful for you, delicious looking piece of chicken ever.  So of course I wanted to make it.  The pin didn’t have a link to a recipe but from the picture, you could pretty much figure it out.  

 

Introducing:

CREAM CHEESE BACON

WRAPPED CHICKEN

 

Please take a moment to reread that: CREAM CHEESE BACON WRAPPED CHICKEN

Yes I did die of happiness and the house smelled of bacon heaven. BACON.  Need I say more?  For the sake of the blog I’ll struggle on.  Just look at its glory.

This recipe was fairly easy to recreate.  All you need are chicken breasts, bacon, cream cheese, and shredded cheese if you want to melt a little on top.

I had two large chicken breasts that I thawed and cut in half to make four pieces.  Then I found 2 packages of bacon in the freezer and thawed those beautiful packages out (which I don’t know how those ended up in my freezer because we don’t normally buy bacon, they were probably supposed to be used for fishing bait).  Also, I pulled out a block of cream cheese to warm to room temperature for easier manipulation.  So here is my interpretation to make 4 Cream Cheese Bacon Wrapped Chicken.

Ingredients:

2 Large Chicken Breasts
2 packages of Bacon
1 box of Cream Cheese
Shredded Cheddar Cheese (optional)

Directions:

Preheat Oven to 350 degrees and line a pan with foil.

Slice each chicken breast in half, set aside.  Lay out slices of bacon to wrap the chicken in (see picture) in a cross pattern.  Now, slice 1 or 2 pieces of cream cheese and place in the middle of the bacon cross.  I used 2 slices because I love cream cheese.  Next you choose a piece of chicken and set it on top of your cream cheese.  Once you have everything laid out how you want it, start wrapping the bacon around the chicken one side at a time.    After wrapping your chicken, place it on your pan with the “closed” side down…meaning the side with all the loose bacon ends.  Now that everything is on your pan, place it in the oven for 25 minutes.  Once the 25 minutes is up, flip the chicken so the other side of the bacon can cook for another 25 minutes.  In total, the chicken will be in the oven for 50 minutes.  Take the chicken out of the oven to sit for a few minutes and if you want to sprinkle with shredded cheese, now is the time to do it.  You’re done!

Side note:

For the bacon wrapping, I used 4 slices vertical and 4 slices horizontal on my larger chicken breast cuts and on the smaller ones I used 3 slices vertical and 3 slices horizontal. 



The bacon "cross" (the picture had to be special and not turn)




Pre-Oven tastiness "closed side down"

 

The finished product!