Chicken breasts, filled with cream cheese
seasoned with green onion, tarragon and black pepper, are wrapped
in strips of smoked bacon and grilled or broiled until bacon
is crisp and chicken tests done.
Bacon-Wrapped Chicken
Breasts
4 boneless, skinless chicken breast halves
1 (3-ounce) package cream cheese, softened
4 teaspoons minced green onion
1 teaspoon dried tarragon leaves
1 teaspoon black pepper
8 slices smoked bacon
- Split each breast horizontally, making
a pocket and leaving one edge intact. Set aside.
- Combine cream cheese, green onion, tarragon,
and black pepper. Spoon 1/4 cheese mixture into the pocket of
each breast. Wrap each with 2 slices bacon and secure with wooden
picks.
- Cook over medium heat on the grill or
under the broiler, about 10 minutes per side, or until bacon
is crisp and chicken tests done (juices run clear).
Serves 4.
