Bacon Wrapped Chicken (Oamc)

I made this last night and by order of my husband, we now have a new "weekly" meal to add to our menu. :) These little bundles of chicken and bacon heaven are a perfect "wrap" for the cream cheese. Next time I'm going to try turkey bacon and plain cream cheese infused with minced garlic, onion and cilantro. Thanks Tish! :) ******3/15/10****** Update: I made these a couple of weeks ago and forgot to post. I used the turkey bacon, and plain cream cheese, (in the tub) that I softened and then added 2 cloves garlic, grated fine, onion powder, (only because my onion went bad. :( ) and about 1-2 TBS fresh cilantro, chopped. I mixed it about 6-8 hours in advance of making them and it was awesome! The turkey bacon did much better than I had expected. Of course it's not real bacon, but it came out nice and well done esp after a blast on broil for about 2 minutes plus/minus. The cream cheese had the garlic, onion cilantro flavors we love, but the amounts I gave is to our taste. You may like more or less, so adjust. I want to do it again with fresh onion, and a smidge of cumin w/a dash of cayenne just to see what happens. Hubby and I love the southwest/Mexican flavors so we lean to those spices in alot of recipes. Will let you know! :-)

This is the BEST chicken recipe I've ever had!!!

For some reason I don't do well with chicken recipes, but I had to try this one. I'm so glad I did! Based on all the reviews that people have left on here, I did change a few things. I only made five pieces of chicken instead of twelve.

I salted the chicken before putting the cream cheese on it. I only bought 1 container of onion and chive cream cheese, which was plenty. I also bought a package of thick sliced bacon and wrapped each chicken in 3 strips of it. (YUM!)

I cooked these for half the time on 400 degrees and the other half at 300 degrees. I also turned the chicken over during the broil to get both sides crispy. It was amazing! Even my picky eaters loved this, and the cream cheese that's called for is so, so good! I can't understand why anyone would want to substitute it! It's SO GOOD! :D

When I do my bacon wrapped chicken, I put it over a sauce made from one small jar dried chipped beef, finely diced, 2 cans cream of mushroom soup, one 16 ounce container of sour cream, salt and pepper. Put the sauce into the bottom of a sprayed 9X13 dish and lay the bacon wrapped chicken on top. I cook it in a 300 degree oven for about 2 hours ( or until internal chicken temp. reaches 170) The sauce cooks into the meat making it succulent and sooo flavorful. Served over rice, this dish is a family FAVORITE.

This dish is simple and yet outstanding! I followed another reviewer's suggestions and salted (with Truffle salt)the chicken before adding the cheese. I only had low fat plain cream cheese so I added finely minced green onion. I followed the advice to bake at 400 degrees for 20 minutes and lowered the oven to 300 degrees for 20 minutes. I turned the chicken during the broiling part. My husband is STILL talking about it so it is going to be one of my "go to" recipes.

We all liked this recipe. Instead of wrapping the bacon around the chicken, I cut it into thirds and layered it on top. Broiling at the end helps crisp the bacon up. I have made this several times, but we have always eaten it for dinner and I haven't had a chance to freeze any yet, so I can't comment on how well they work as a make ahead meal. Thanks for the recipe!