Chicken Stuffed with Chive and Garlic Cream Cheese
Our Chicken Stuffed with Chive and Garlic Cream Cheese is a twist on a traditional Chicken Cordon Bleu, since it uses Cream Cheese. You can use the cream cheese version of your choice, whether regular, low or no-fat, or other soft, farmers-type cheese.
Butterflying the bacon to crisp up and not have the chicken be undercooked by the time the chicken is done. Be sure to check the chicken’s temperature to make sure it’s not undercooked.
4 servings
Ingredients:
4 skinless, boneless chicken breast halves, butterflied
4 slices turkey bacon
1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
2 tablespoons butter, melted
Directions:
Preheat the oven to 350 degrees F.
In a bowl, mix the cream cheese, chives, and garlic. Divide into 4 parts.
Place 1 portion of the cream cheese in the center of each butterflied chicken breast half. Fold the chicken over the cheese, wrap with a slice of 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, the juices run clear, with an internal temperature of 165 .
Serve with a rice side dish and steamed vegetables, seasoned with our Lemon Garlic Pepper for a wonderful flavor combination.