During the summer, I find myself trying new recipes because I have a little more time to clean up or fix any mistakes without being so frantic. I recently was scrolling through Pinterest and came across this recipe from Puttin’ on the G.R.I.T.S.
4 chicken cutlets
chive and onion cream cheese
4 pieces of bacon
salt and pepper
Preheat the oven to 400 degrees.
Pound out the chicken cutlets until they are really thin. I’ve used this recipe with chicken breasts that I have actually sliced in half and then pounded out. It is really important for them to be really thin–otherwise, you run the risk of not cooking the chicken all the way through. Season with salt and pepper and then smear cream cheese on the breasts. Roll them up and secure with a piece of bacon. I cook my bacon slightly before I wrap it around the chicken just to make sure it cooks crispy.
I follow Nicole’s advice and cook for 35 minutes in a Pyrex dish to keep the chicken moist and then 5 minutes in a broiler pan to get the bacon crispy.
I usually serve this with my favorite macaroni and cheese (recipe to come), broccoli, and garlic bread. This has become my new favorite quick and easy meal.
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