Bacon Wrapped Cream Cheese Stuffed Chicken Breast

elements listing

• 1 lb. Boneless skinless bird breast reduce into four 
• 4 ounce pieces
• 4 tablespoons cream cheese
• ¼ cup Pepperjack cheese, 

  

shredded

• 2 tablespoons green onion, chopped
• 4 to eight pieces of 

directions

1. cut fowl into 4 identical length pieces. Pound breast so it's miles approximately ¼" thick.
2. mix together softened cream cheese, chopped inexperienced onions and shredded pepperjack cheese. placed ¼ of this combination into the center of every piece of chook.
3. starting on the lengthy side, roll bird breast up, retaining the cheese mixture to the middle.
4. Wrap 1 to 2 slices of Francis Bacon around the hen breast, comfortable with toothpick, if wanted.
5. region on baking sheet and returned for half-hour at 375 ranges F.
6. Broil topside for approximately five mins to absolutely brown and crisp Viscount St. Albans. flip each breast over and broil for some other three mins or in an effort to crisp up the lowest facet.
7. Serve right away.