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| I am a happy chef today! |
Anyway...
Ingredients you need:
3 lbs of boneless, skinless chicken (tenders are what I used, but use what you have)
1 block of cream cheese, softened (I did mine in a bowl in the microwave for 15 sec.)
2 lbs of bacon
2 cups of shredded cheddar cheese (or more LOL)
seasoned salt
oregano, parsley, and garlic powder (to desired taste)
Gather the other items you'll need:
plastic wrap or waxed paper
baking pan
no stick spray
a meat tenderizer (I actually used Big D's wrench HA!!!)
cutting board
bowl
spoon or plastic spatula
What to Do!
Before you really get started touching the chicken, you need to mix up the cream cheese mixture. I simply softened mine in the microwave, whipped it up a bit with a spoon, then added my spices until I had a flavor I liked. It is that easy. Just add a little shake, stir, then taste. If you like it, move on to step one.
1. Lay out a piece of plastic wrap on the cutting board. Place chicken on there, cover with more plastic wrap, then whack the crap out of it! Err, I mean, Tenderize and flatten the chicken, but do not tear holes in it. This will keep our chicken moist and cooking evenly.
2. Now move the plastic, with the chicken on it, off the cutting board.
3. Place two-three strips of back along the cutting board. Pick up the chicken and place it on the bacon. (Do not put the plastic on there!) The bacon should be about as wide as the chicken.
4. Sprinkle the chicken with seasoning salt.
5. Smear a spoonful of your herb infused cream cheese onto the chicken.
6. Sprinkle with cheddar cheese.
7. Take the ends of the bacon and wrap them over the top of the chicken. Any leftover bacon can tuck under the chicken.
8. Place the chicken into the greased pan.
Repeat the steps until you have used up all your chicken! Then bake at 425° for 25 minutes, then broil for around 5 minutes to add crunch to the bacon. Keep an eye on it and don't let it burn.
Enjoy!
