Friday, October 10, 2008


This is the dish from Entree Vous....

I'm guessing at the amounts of spices & such that go into the cream cheese. You would adjust to taste anyway. . . .

1 8oz brick cream cheese, softened
1 clove garlic, smashed and minced
few leaves of fresh parsley finely chopped, or 1/2 tsp dried
1 - 2 chives, finely chopped, green included
1 red bell pepper, deseeded, deveined, and chopped
pinch salt
pinch pepper
four chicken breasts
8 slices bacon

Preheat oven to 325

Add garlic, parsley, chives and bell pepper to cream cheese and mix thoroughly. Set aside.

Put chicken breasts between two pieces of saran wrap and flatten (pound) to even thickness. Salt and pepper chicken.

Divide cream cheese mixture into fourths. Shape each fourth roughly into a ball. Place one cream cheese ball into the center of each chicken breast and roll chicken up from the short end. Wrap two pieces of bacon around the rolled up chicken breast. Do not overlap bacon.

Spray Pam in baking pan and place stuffed chicken in pan. Cover with alum. foil and bake for 30 minutes or until baked through. Uncover, turn oven up to 350 and cook 10 more minutes. Depending on your oven and the thickness of your bacon you may need to turn your oven onto broil for a couple of minutes at the end of the baking time, to crisp up the bacon.