I don’t even remember where this recipe came from. I do remember that the original recipe called for grilling the chicken, and it made a huge mess so I took it out. Now the whole thing takes place in one pan and is a fairly quick dish on a busy weeknight. Just remember to take the toothpick out before you bite in this tasty dish!
Prep time – 15 minutes / Cook time – 25 minutes
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6 thin boneless skinless chicken breasts
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6 pcs. bacon
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1/2 C. flour
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1 t. garlic powder
- 1 t. onion powder
- 1/4 herbed cream cheese
- 2 T. olive oil
- 1/2 chicken broth
- 1/4 white wine
Pat chicken breasts dry. Spread cream cheese evenly over each chicken breast. Roll each chicken breast and wrap with a single piece of bacon. Secure with toothpick if necessary. In a large skillet, heat olive oil over medium heat. Combine flour, garlic powder, onion powder, salt and pepper in a shallow pie plate or dish. Coat each chicken roll in flour mixture. Saute each chicken breast until browned on each side, about 5 minutes per side. Reduce heat to low, add 1/2 C. chicken broth, 1/4 C. white wine. Simmer for 10-12 minutes, to finish cooking chicken. Serve over or with rice and the vegetable of your choice. Pan drippings can also be poured over each breast to accentuate flavors.