Cream Cheese, Garlic, and Chive Stuffed Chicken

SUBMITTED BY: Eireann PHOTO BY: PHANTAISIE

"Butterflied chicken breasts are stuffed with a garlic, chive, and cream cheese mixture, wrapped with a slice of bacon, and topped with butter. Very delicious and easy to make!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
2 tablespoons butter, melted

READ REVIEWS (77)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

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REVIEWS

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Reviewed on Jan. 19, 2006 by BBLUELINE

This recipe has many great possibilities. 5 stars to the cook who suggested wrapping in puff pastry!! The chicken itself needed more zip so maybe sprinkling with some barbeque salt would help? I also suggest sauteing fresh mushrooms and onion in garlic butter and a splash of white wine and spooning that in the middle along with some herb and garlic cream cheese, wrapping in prosciutto and puff pastry, placing seam side down on a cookie sheet, brushing with egg whites and baking @ 375 for ~40minutes. cover with foil for a while if the pastry is getting too brown. Yum

4 users found this review helpful

Reviewed on Apr. 21, 2005 by TchrJrHi

This turned out very well. I used garlic herb cream cheese to add more flavor. I also cooked up the bacon about half way before wrapping the chicken to get it done. We really liked this...thanks for the post.

4 users found this review helpful

Reviewed on Jul. 18, 2006 by campagnes

I seriously love cream cheese, but the filling for this chicken was just too much for me. Next time, I'll probably tweak the filling and use half cream cheese and half feta cheese, just to cut the overpowering taste/texture of the cream cheese. I'll also add more garlic and some onion instead of the chives... maybe add some parsley for color. I used regular bacon and topped each piece of chicken with parmesan cheese, which got brown and crispy and yummy.

3 users found this review helpful

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