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Add a photoServings: 10
Ingredients
- 8 lrg boneless, skinless chicken breast halves
- 8 ounce cream cheese, softened (250 grams)
- 1 bn green onions, minced
- 24 slc bacon
Directions
- Combine cream cheese and onion.
- Butterfly chicken breasts from the thinnest edge towards the thickest (thick edge will be the middle when it is opened). Working one piece at a time, open breast on a piece of plastic wrap. Cover with a second piece of plastic wrap and lb. to 1/4" (6 millimetres) thickness with a mallet or possibly rolling pin.
- Spread an equal amount of cream cheese mix proportionately over the 8 breasts. Roll up the chicken enclosing the cheese completely. Wrap 1 strip of bacon, end to end around chicken, stretching it slightly. Add in a second piece of bacon, wrapped to cover any exposed chicken. If necessary, continue wrapping with bacon till most of the chicken is covered. Secure with toothpicks. Refrigerateseveral hrs or possibly overnight.
- Cover grill with sheet of aluminum foil to help prevent flare-ups. Preheat to high. Place chicken on the foil. Reduce heat to medium and close lid. Turn chicken every 5 min till golden and cooked through, about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 399 | |
| Calories from Fat 351 | 88% |
| Total Fat 39.13g | 49% |
| Saturated Fat 14.81g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 654mg | 27% |
| Potassium 203mg | 6% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.95g | 1% |
| Protein 9.59g | 15% |
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