Frozen Bacon Wrapped Chicken
Happy Freezer Meal Friday! I know a bunch of you were looking forward to seeing some more recipes! I know I love having my freezer work for me. This morning I threw some rye bread I had baked in the freezer and then threw some cookies in the oven straight from my freezer.
Today's recipe is Bacon Wrapped Chicken.
Its so easy you'll be making batches of these to freeze all the time!
1.5 pounds Boneless skinless chicken breast
2 tsp dried basil
1 stick cream cheese (plain or veggie or herb)
1 tbsp minced garlic
1 pack of bacon
Let the cream cheese soften, add the basil and the garlic. Alternately, you can just use herb or veggie cream cheese and eliminate this step, although I still plop some garlic on when I do this.
Take the boneless skinless chicken breast and trim of visible fat. Then, slice it in half making chicken fingers. Take a scoop (about 1 tbsp) of the cream cheese mixture and spread it over one of the chicken figures and then put the other on top...like a sandwich. Wrap the chicken "sandwich" in bacon (one or two slices). To freeze, place on lined cookie sheet and freeze overnight. Remove from freezer and place in freezer bags.
To Prepare: Remove chicken from freezer and let thaw in fridge overnight. To cook: bake at 375 for 40 minutes and then broil to crisp up chicken OR (better choice) fry in covered pan until cooked through.
mmm yum, rebecca! it didn't make it to the freezer but it was good. Questions though- about how many chicken breasts is your recipe? any tips on less messy stacking etc. ?ReplyDelete
Wow, you made it! How cool! About 6 usually, but sometimes I have extra stuffing, so I just use it up. Same with the bacon, some pieces might get 3 bacon strips wrapped around them.ReplyDelete
Oh, tips for less messy stacking? Uh, take off your rings before hand because I don't know how else other than using your hands. :) There's nothing that says you can't use toothpicks if they aren't staying stacked for you... just remember to take them out before eating!ReplyDelete
I used frozen chicken tenders straight from the bag. They were alot easier to work with than defrosted chicken would have been. It really was like spreading cream cheese on a bagel. My best advice on the wrapping part is to make sure and overlap the first end with bacon so it stays tucked and then put the chicken with the loose end down in the pan. I just froze them in disposable alluminum trays that I use for everything. FYI you can get them 30 for $6 at costco.ReplyDelete
Not sure how I missed this before...but thanks for the tip!ReplyDelete
Made this tonight. It was a hit! So easy too.ReplyDelete