Cream Cheese Stuffed Bacon Wrapped Chicken

I had one lone chicken breast left in the freezer. The poor thing has been waiting for me to gobble it up for a while. Next to him, I didn't realize that I had a couple of bacon slices left. What the...? I thought I had used all my bacon already. How can that be? I stuffed bacon into the chicken, so why not wrap it around this time. I had an idea to stuff the chicken with a cream cheese mixture. So I prepped that. A simple filling of cream cheese, sweet onion and garlic powder.  Rolled the chicken as tight as I could without having the filling ooze out, then wrapped it with a couple slices of bacon. I then baked it in a 375˚F oven.

Then my smoke alarm decided to wig out and scare the crap out of me. When there's no remote sign of smoke or the smell it. My windows are open to let the heat out and it's pretty chilly in my place, so I can't find a reason why it would do that. I was baffled. I swear once in a while that thing has a mind of its own. Or it's telling me that it want a piece of my chicken. I say, "No chicken for you!!"

I also made a white wine sauce as well with a side serving of some oven-steamed mixed veggies. It's the frozen kind from the grocery. Nothing special about those. I considered it a lazy Sunday and I didn't feel like chopping anything. I have to cut some corners sometimes. Anyway, the chicken was juicy and tender. The bacon with a slight crisp. It definitely adds to the flavor of the dish. It was awesomeness!!

Serves 1-2

Cream Cheese Stuffed Bacon Wrapped Chicken

1 large chicken breast
2-3 sliced of bacon
2 Tbsp Cream Cheese
1/4 c sweet onion - chopped
1 tsp garlic powder
salt and pepper
parchment paper
tooth picks
white wine sauce (recipe below) - optional

Preheat your oven to 375˚F

In a small bowl, mix together the cream cheese, onion, garlic power. Set aside

Butterfly the chicken breast. Place it in between two pieces of parchment paper and pound it lightly to flatten to 1/2-inch thickness. Season with a little salt and pepper.

Then spread the cream cheese mixture evenly over the chicken and roll it up. Next wrap it with two or three slices of bacon strips. Pierce it with a tooth pick to keep it together. Place on a baking sheet and bake for 30-40 minutes or until juices run clear. Drizzle some of the white wine sauce on top and enjoy.

To get the bacon a little more crispy, place it in the broil for 5 minutes after baking.

White Wine Sauce

1/2 c white wine
1 tsp rice wine vinegar
1 tsp unsalted butter
1 large garlic clove
1 Tbsp fresh parsley - chopped

In a sauce pan on medium heat, melt the butter and saute the garlic for 30 seconds, Add the white wine and bring it to a slight boil and the wine reduces slightly. Once boiling, lower the heat and add the rice wine vinegar and fresh parsley. Bring to a simmer for 2-3 minutes, then serve.