Ingredients
- slices bacon
- ounces cream cheese, softened
- green onions, chopped
- /4 cup chopped red bell pepper
- teaspoon garlic powder
- teaspoon salt
- /2 teaspoon pepper
- skinless, boneless chicken breast halves
Instructions
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Step 1
Start by preheating the oven to 350°F (175°C) and lightly greasing a small baking dish to prevent sticking. In a large skillet, cook the bacon over medium-high heat just until the fat renders and the slices are still pliable—about 3 minutes. This quick parcooking step helps the bacon crisp up in the oven without burning. Transfer the bacon to paper towels and pat dry. Meanwhile, in a mixing bowl, combine the softened cream cheese, chopped green onions, bell pepper, garlic powder, salt, and pepper, stirring until smooth and well blended. If the chicken breasts are thick, butterfly them or gently pound to an even thickness for easier wrapping. Spread a quarter of the cream cheese mixture onto each piece, then fold the chicken closed, encasing the filling. Wrap each bundle with two slices of the parcooked bacon, using toothpicks if needed to secure the ends. Arrange the wrapped breasts seam-side down in the prepared dish. Bake for 30 to 35 minutes, until the chicken is cooked through and registers 165°F on an instant-read thermometer. Remove the toothpicks before serving, and let the chicken rest for a few minutes to retain its juices.