Karen’s Killer Fixin’s: Bacon-Wrapped Chicken

CookingIt’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BACON-WRAPPED CHICKEN!

I love chicken because it’s so versatile. One or two recipe changes and it tastes completely different. Add bacon–mmmmm, BACON–where was I? Oh, yeah! A new chicken recipe for you. It sounds like this is a bit of work to put together but it really isn’t. Even if it was, it would be sooooo worth the effort. These flavors mesh so beautifully. The family will love it!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 424 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

BACON-WRAPPED CHICKEN

  • Flatten chicken with tenderizer. Be careful not to make holes in chicken.
  • Lay 2-4 slices bacon vertically and 2 slices horizontally on plate.
  • Sprinkle chicken with Seasoning Salt.
  • Lay chicken in center of bacon.
  • Mix cream cheese with garlic to taste, or use herbed flavored cream cheese. Spread on chicken.
  • Add a little shredded cheddar cheese. Other filling ideas: pepper jack cheese, Monterey Jack cheese, asparagus, etc.
  • Roll the chicken up and fold up the horizontal pieces of bacon, making sure sides are covered. Then fold up the vertical pieces and secure with toothpick if necessary.
  • Lay chicken seam side down on greased pan.
  • Bake 400 degrees @ 45 minutes, turning it over halfway through.
  • Turn up oven to 500 degrees or broil (watch closely!) to brown the bacon and make it crispy. Turn over again to make sure other side is crisp.
This entry was posted in Karen's Killer Fixin's and tagged , . Bookmark the permalink.

8 Responses to Karen’s Killer Fixin’s: Bacon-Wrapped Chicken

  1. Kathleen Bylsma says:

    Oh my goodness! Now THIS is a recipe!
    Possibility of being rich but sounds so tasty!
    Thanks, Karen!

  2. Karen says:

    Hey, it’s encased in BACON. How can it be otherwise but YUMMY! 🙂

  3. Judy Tulloch says:

    I LOVE BACON! Never would have thought to put it with chicken. This sounds delish and so versatile using different fillings.
    Being on my own, I’ll buy a plain roasted chicken and get a few meals from it. Now I’m thinking of making chicken, bacon and whatever I have on hand, sandwiches. The wheels are rolling….
    Thanks for sharing your recipe.

  4. Samantha McFarland says:

    Yum!!!! I would add green chile strips in that….sounds amazing.

    • Karen Docter says:

      I have a chili chicken recipe that I make that doesn’t use the chicken but it’s yummy, too. I bet strips inside would be a milder version of it. Also sounds yummy.

  5. Eileen AW says:

    What a yummy recipe!! Thank you for sharing!!

Leave a Reply to Samantha McFarland Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.