Tuesday, September 22, 2009

Herb Cream Cheese Chicken Rolls

I must have seen this somewhere, I am sure of it, it is just to good to have come out of my brain alone! This actually came about as I was going through the fridge and came across some herb and garlic cream cheese. O likes it on bagels for breakfast, but as he was all out of bagels, I was free to experiment with it.

Chicken breasts (1 per person)
Herb and Garlic cream cheese ( I also did one with old chedder instead of the cream cheese)
Bacon (1 strip of bacon per chicken breast)

1.Put the chicken breast inside some plastic wrap (allowing room around the edges), and flatten the breasts by hitting them with a heavy skillet.
2.Once the breast has been flattened, spread about 2 tsp of the cream cheese on one side of the chicken breast.
3.Roll the chicken breast so that the cream cheese is on the inside of the roll in a swirl pattern with the chicken (just pick and edge and start to roll towards the other edge).
4.Take the slice of bacon and wrap around the chicken breast. The bacon will keep the chicken rolled up.
5.Cook on the grill for 20-25 minutes, rolling every 5 minutes or so.

This was tasty and really easy to put together. Our friends loved this and so did O. The variation with the chedder also great if you don’t want all the garlic. I will be making these again.

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