The website Yummy, features about 136 different ways to prepare a Boneless Chicken Breast Wrap. Our featured recipe consists cutting the chicken breasts horizontally and rolling them up with a garlic lemon cream cheese filling and wrapped with a non-cured pork shoulder bacon for a rich and savory dish.
The garlic lemon is a seasoning we purchased at the Whole Foods Market, and it was a worth while purchase as it added splendid flavor to the dish.
The photo at the start of the post looks to mouth watering, lip smacking good to write more about stuffing a chicken breast, so let’s get to cooking.
Here is what you will need for our Bacon Wrapped Garlic Lemon Stuffed Chicken Breast
2 chicken breasts, boneless and skinless, cut horizontally
1 pound cream cheese, room temperature
3 green onions, chopped
1 tablespoon garlic lemon seasoning
12 pieces bacon, partially cooked
Several tooth picks
Heat oven to 375 degrees
In a medium mixing bowl cream the cheese and add the chopped green onions and garlic lemon seasoning. Set aside.
In a large ceramic coated frying pan partially cook the bacon over medium heat. Set aside in a separate plate.
Place all four bacon wrapped chicken breasts into a medium sized glass baking pan. Place pan into heated oven and bake for 30 minutes. Place under broiler for 5 minutes to crisp bacon.
3 cups of fresh green beans, cut into 1 inch pieces
1 tablespoon of coconut butter
1/2 cup pecan pieces
1/4 cup dried shredded coconut
Steam cut green beans. Add steamed beans and coconut butter to a serving bowl, and mix till beans are well coated with the butter. Next add dried coconut and pecans and mix in. Enjoy.
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