This recipe made me feel like I was 12 years old, sitting on the couch in my parents family room, watching the Simpson's while mom cooked dinner. I loved it. This may not be your bag, but I sure liked it, Jack SCARFED it... which is always a plus because he needs those calories, and Josh seemed pleased.
3 Chicken Breasts
Strips of bacon
1 block of cream cheese
Fresh chives, chopped (about 1/4 cup.)
What You Do:
Preheat oven to 400.
Pound out your chicken breasts between some parchment/wax paper, to thin the meat to about 1/2" thick. (The thinner, the more evenly it will cook.) If your chicken is wet- sprinkle some flour on it. Stir the chives in with your cream cheese and divide 3 ways. Spread it onto the chicken breasts and roll them up. Wrap with bacon- my mom suggested 1 strip, I did 2, it depends on what bacon you get. I just wanted it to be wrapped well, plus the grease from the bacon moistens the chicken and makes it nice and juicy. Fasten it with a toothpick, then place in a dish that will hold all the juices and cheese that will inevitably melt out. Bake for 45 min, or until the chicken is cooked through. If your bacon isn't crispy enough for you, you can broil it for a few minutes, but keep your eye on it.
Serve- and don't eat the toothpick. I served a side of yellow and green squash sauteed in butter, salt and pepper. Yum.