Bacon Wrapped Chicken

  • 4 skinless, boneless chicken breast halves
  • 1/2 (8 ounce) package cream cheese, softened
  • 4-8 slices bacon
  • 1 teaspoon dill or chives
  • 1 tsp garlic powder
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground black pepper
  • pinch of salt
  1. Preheat oven to 325 degrees F.  
  2. Pound the chicken breasts until 1/4 inch flat.  Mix cream cheese, dill/chives and garlic powder. Evenly place in the center of each chicken breast. Roll chicken tightly up in a roll. Wrap each rolled breast with 1-2  slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
  3.  In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken. 
  4. Bake in the preheated oven for 45 minutes, or until no longer pink and juices run clear. I prefer to serve the chicken over egg noodles.
Serves 4

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