I found this recipe in a Gooseberry Patch cookbook that my aunt gave me for Christmas and did a little tweaking. A tablespoon of butter on top of each chicken breast? Uh, I'd rather us not have heart attacks at the dinner table. So I'm sharing my version of the recipe with you...because I don't want to be responsible for your heart attack either.
Enjoy!
Bacon-Wrapped Chicken
4 boneless, skinless chicken breasts (flattened to 1/2 inch thickness)
1/2 t. salt
1/4 t. pepper
2 T. chive and onion flavored cream cheese (softened)
2 T. chilled butter
1/2 t. dried tarragon
4 slices bacon
Sprinkle your chicken with salt and pepper. Spread about 1/2 T. cream cheese over each chicken breast. Add a small glob of butter to each breast. (I'm sure Paula Deen is cringing that I used "small" and "butter" in the same sentence.) Sprinkle dried tarragon over each breast. Wrap each breast with bacon and secure with a toothpick. (Or if you're fresh out of toothpicks like I was, strategically tuck one end of the bacon up under the chicken.) Place the chicken on an ungreased baking sheet and bake at 400 degrees for 30 minutes or until the juices run clear when the chicken is pierced with a fork. If you like your chicken a bit crispier, increase temperature to broil and broil for 8 to 10 minutes or until bacon is crisp.
I served this with Maple Sweet Potatoes (recipe is below) and green beans.
Wright's Bacon? Best. Bacon. Ever!
Maple Sweet Potatoes
1 t. vanilla extract
1 c. maple syrup
3 T. butter
4 to 5 red apples (peeled, cored, and sliced)
4 to 5 sweet potatoes (boiled, peeled, and sliced)
Simmer vanilla and syrup in a large saucepan for 5 to 10 minutes. Add butter and apples and cook until apples are fork tender. Remove apples from sauce with a slotted spoon. In a greased 2-quart casserole dish, layer apples and sweet potatoes. Pour vanilla syrup mixture over the apples and potatoes. Cover and bake at 325 degrees for 20 minutes. Serves 6
(A wooden spoon keeps water from boiling over?! Who knew?! And HOW???)
