Bacon Wrapped Chicken with Cream Cheese

I cut my chicken breasts in half and spread Philadelphia Garden Vegetable cream cheese on both halves. Then I added some butter and salt and pepper to one half, and put the pieces back together.

Wrap bacon strips around each fillet (I used a ton) – make sure the ends are on the bottom.

Put all fillets on a cookie sheet wrapped in aluminum foil. One of my were bigger than the other two, so I left it in the oven for five minutes before adding the rest. Cook them for 35-40 minutes on 400 degrees.

At the end turn the broiler on for 5 minutes if you like your bacon crispy (I only left mine for 2).

We served it with fried mushrooms and onions. Andy doesn’t even like cream cheese and it got his approval. Next time I want to try a cream cheese with chives and onion – just to change it up a bit.

Just a tip: If your fillets have been frozen you should dry them off with paper towels before applying cream cheese, or else it will all get kind of runny. I didn’t think about that myself.

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